Taco Salad
Taco Salad is everything you love about tacos, just easier to eat and way more satisfying in a crispy tortilla bowl. It’s perfect for family dinners, casual hangouts, or game days because everyone can customize their own without making a mess. You can prep the beef, veggies, and toppings ahead of time, then build the bowls fresh so the shells stay crisp. No matter the occasion, it’s a low-stress, crowd-pleasing meal that still feels a little special.
Equipment
Ingredients
For the Shells:
- 4 large flour tortillas 10-inch diameter
- 2 tablespoons vegetable oil plus more as needed
For the salad:
- 1 pound lean ground beef
- 1 packet 1 ounce taco seasoning
- 4 cups Romaine lettuce hearts rinsed and chopped
- 1 cup black beans drained and rinsed
- 1 large tomato chopped
- ½ cup cheddar cheese shredded
- 1 cup avocado sauce
- Fresh cilantro
Instructions
Make the Tortilla Bowls:
- Place 4 oven-safe bowls on a baking sheet. Keep a ladle or small bowl nearby to help press the tortillas into shape.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Fry one tortilla at a time for 30–45 seconds per side, or until golden and slightly puffed.2 tablespoons vegetable oil, 4 large flour tortillas
- Using tongs, carefully drape the hot tortilla over an upside-down oven-safe bowl. Use a kitchen cloth to press it gently into the bowl shape. Let it cool completely to set the form. Repeat with remaining tortillas, adding more oil as needed.
Prepare the Taco Salad:
- In a large skillet over medium-high heat, cook the ground beef until fully browned and crumbled. Drain excess fat.1 pound lean ground beef
- Stir in taco seasoning and a splash of water if needed. Bring to a boil, then reduce heat and simmer for 10 minutes. Let it cool slightly.1 packet
- In a large mixing bowl, toss together the lettuce, black beans, tomatoes, and cheese. Add the slightly cooled beef and mix gently.4 cups Romaine lettuce hearts, 1 cup black beans, 1 large tomato, ½ cup cheddar cheese
- Spoon the salad into the tortilla bowls. Drizzle with avocado sauce and garnish with chopped cilantro.1 cup avocado sauce, Fresh cilantro
Video
[adthrive-in-post-video-player video-id="ZHJOuzpW" upload-date="2025-09-18T10:21:04+00:00" name="Delicious Taco Salad Bowl Recipe" description="Classic 30-minute taco salad bowl loaded with beef, beans, and veggies." player-type="default" override-embed="default"]
Notes
- Get Your Oil Hot: Make sure your oil is hot before frying—if it’s not sizzling, the tortillas won’t crisp up right.
- Shape with a Clean Towel: While the tortilla is still warm, use a towel to gently mold it over the bowl and let it cool completely to hold its shape.
- Don't Skip the Simmer: Let the seasoned beef simmer just a bit so the flavors aren’t flat or overpowering—this step makes a big difference.
- Don’t Rush the Cooldown: Adding hot beef directly to the salad will steam the lettuce. Give it a few minutes to cool down.
- Try Other Cheeses: Cheddar works great, but you can use Monterey Jack or a Mexican blend for something different.
- Add Some Heat: Pickled jalapeños or thinly sliced red onions add a spicy kick and extra tang that pairs well with the creamy avocado sauce.
- Switch Up the Sauce: No avocado sauce or guacamole on hand? Try with a dollop of sour cream, a light vinaigrette, or a salad dressing.
- Prep Ahead: You can make the beef and prep the veggies a day ahead—just store them separately and assemble when ready.
Nutrition
Calories: 657kcalCarbohydrates: 33gProtein: 36gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 93mgSodium: 837mgPotassium: 786mgFiber: 6gSugar: 3gVitamin A: 4498IUVitamin C: 6mgCalcium: 188mgIron: 5mg
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