Taco Salad Bowls
Transform your taco night into a vibrant culinary masterpiece with these irresistible Taco Salad Bowls! Featuring crispy, homemade tortilla shells as edible bowls, this recipe brings together seasoned ground beef (or turkey), crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, black beans, and zesty toppings like salsa and sour cream. Perfectly spiced with taco seasoning, each serving is brimming with bold Tex-Mex flavors and customizable ingredients. Ready in just 35 minutes, this dish is ideal for weeknight dinners or casual gatherings. Serve these colorful salad bowls straight from the oven and elevate your taco game with a fresh, crowd-pleasing twist! Keywords: taco salad bowls, edible tortilla bowls, taco night, Tex-Mex recipes, quick dinner ideas.
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Ingredients
- 4 pieces Large flour tortillas
- 1 pound Ground beef (or turkey)
- 1 packet Taco seasoning
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Black beans (drained and rinsed)
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 piece Avocado (diced)
- 2 tablespoons Cilantro (chopped)
- 2 teaspoons Olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Lightly brush both sides of the tortillas with olive oil and drape each tortilla over an upside-down oven-safe bowl or place them inside an oven-safe tortilla mold to create the bowl shape.
Step 3
Bake the tortillas for 8-10 minutes, or until golden and crisp. Let them cool slightly, then remove from the bowls and set aside.
Step 4
In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes.
Step 5
Stir in the taco seasoning and 1/4 cup of water. Simmer for 2-3 minutes until the flavors are well combined. Remove from the heat and let cool slightly.
Step 6
Prepare the salad by combining the chopped romaine lettuce, cherry tomatoes (halved), and black beans in a large bowl.
Step 7
Divide the salad mixture evenly among the tortilla bowls.
Step 8
Top each salad with the seasoned ground beef, shredded cheddar cheese, diced avocado, a dollop of sour cream, and a spoonful of salsa.
Step 9
Garnish with fresh chopped cilantro and serve immediately.
Nutrition Facts
| Serving size | (1765.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3151.4 |
| Total Fat 207.3g | 0% |
| Saturated Fat 83.4g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 479.6mg | 0% |
| Sodium 7872.9mg | 0% |
| Total Carbohydrate 196.2g | 0% |
| Dietary Fiber 38.2g | 0% |
| Total Sugars 22.5g | |
| Protein 147.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1455.2mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 3559.3mg | 0% |
Source of Calories