Taco Salad Beef Bowl (Printable)

Crispy tortilla bowls filled with layered beef, beans, fresh veggies, cheese, and creamy toppings for a vibrant meal.

# Ingredient List:

→ Tortilla Bowls

01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil

→ Beef Mixture

03 - 14 ounces ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Salad

11 - 1 can (14 ounces) black beans, drained and rinsed
12 - 5 ounces cherry tomatoes, halved
13 - 1 small head romaine lettuce, shredded
14 - 3.5 ounces shredded cheddar cheese
15 - 1 small red onion, thinly sliced
16 - 1 avocado, diced
17 - 1/2 cup corn kernels (fresh, frozen, or canned)

→ Toppings

18 - 1/2 cup salsa
19 - 1/2 cup sour cream
20 - Fresh cilantro leaves, for garnish
21 - Lime wedges, for serving

# How to Make:

01 - Set the oven to 400°F.
02 - Brush both sides of each tortilla with vegetable oil, drape them over inverted oven-safe bowls or ramekins placed on a baking sheet to form bowl shapes.
03 - Bake bowls for 8 to 10 minutes until golden and crisp. Remove carefully from molds and let cool.
04 - Heat a large skillet over medium heat, add ground beef, and cook until browned, breaking it apart with a spoon. Drain excess fat.
05 - Add finely chopped onion and minced garlic to the skillet; sauté for 2 to 3 minutes until softened. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 more minute, then remove from heat.
06 - In a large bowl, combine shredded romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, thinly sliced red onion, and diced avocado.
07 - Place each tortilla bowl on a plate. Fill with the salad mixture, then top with the warm beef mixture. Sprinkle shredded cheddar cheese over the top.
08 - Top each bowl with salsa and sour cream. Garnish with fresh cilantro leaves and serve alongside lime wedges.

# Expert Tips:

01 -
  • The tortilla bowl is edible drama—crispy, golden, and totally doable in your own oven without any special equipment.
  • Everything comes together in under 40 minutes, which means weeknight dinner or last-minute entertaining without stress.
  • You can customize the toppings endlessly, so it works for meat-lovers, vegetarians, and people with specific cravings all at the same table.
02 -
  • The tortilla bowls must cool slightly before you try to remove them—give them at least a minute or two, or they'll be too floppy to handle without tearing.
  • Don't skip draining the excess fat from the beef; it keeps the whole dish from becoming greasy and lets the spices shine.
  • Add the avocado just before serving, otherwise it will turn brown and lose its creamy appeal in the salad.
03 -
  • If your tortilla bowl cracks while baking, it's still delicious—just crumble it and serve the salad in a regular bowl with tortilla chips on the side, same flavors, less fuss.
  • Make the beef mixture while the tortillas bake, so everything is warm when you assemble, and the cheese will actually melt into those delicious pockets.
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