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Crunchy Taco Salad in Tortilla Bowl

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A fun and crunchy taco salad served in a crispy baked tortilla bowl, featuring seasoned ground beef and fresh toppings. Perfect for quick weeknight dinners or gatherings.

Ingredients

Scale
  • 8-inch flour tortillas (sturdy, e.g., Mission brand)
  • Cooking spray or vegetable oil
  • 1 lb ground beef (80/20 preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning mix (store-bought or homemade)
  • 1/4 cup tomato sauce or salsa
  • Salt and pepper to taste
  • 2 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheddar cheese
  • 1 ripe avocado, diced (optional)
  • 1/2 cup black beans, drained and rinsed
  • 2 stalks green onions, sliced
  • Handful fresh cilantro, chopped (optional)
  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp fresh lime juice
  • Pinch hot sauce or chipotle powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Mold each flour tortilla into an inverted oven-safe bowl or over an upside-down muffin tin to create a bowl shape. Lightly spray or brush each tortilla with cooking spray or oil.
  2. Bake the tortilla bowls on a baking sheet for 10-12 minutes until golden and crispy. Remove and cool completely on a wire rack.
  3. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (5-7 minutes). Drain excess fat if needed.
  4. Add chopped onion and minced garlic to the beef. Sauté for 3-4 minutes until onions are soft and translucent.
  5. Sprinkle taco seasoning over the beef and stir well. Pour in tomato sauce or salsa. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
  6. Prepare salad toppings: rinse and chop romaine lettuce, halve cherry tomatoes, dice avocado, slice green onions, and rinse black beans.
  7. Mix dressing by combining sour cream or Greek yogurt with lime juice, hot sauce or chipotle powder, salt, and pepper. Stir until smooth.
  8. Assemble taco salad bowls by filling each tortilla bowl with beef filling. Top with lettuce, tomatoes, black beans, cheese, avocado, green onions, and cilantro if using. Drizzle with dressing or serve on the side.
  9. Serve immediately to enjoy the contrast of warm beef, fresh salad, and crunchy tortilla bowl.

Notes

[‘Do not overcrowd the skillet when cooking beef to ensure proper browning.’, ‘Bake tortilla bowls low and slow to avoid burning and achieve perfect crunch.’, ‘Taste seasoning gradually to avoid overpowering the beef.’, ‘Lightly spray tortillas before baking for crispiness.’, ‘Toss diced avocado with lime juice to prevent browning.’, ‘Use corn tortillas for gluten-free option but watch closely as they crisp faster.’, ‘Store beef filling and salad toppings separately for leftovers; tortilla bowls best eaten same day.’, ‘Reheat beef gently; avoid microwaving salad to prevent wilting.’]

Nutrition

Keywords: taco salad, tortilla bowl, ground beef, crunchy taco, easy taco recipe, Mexican dinner, weeknight meal

Find it online: https://flurpchef.com/crunchy-taco-salad-in-tortilla-bowl-easy-recipe-for-perfect-taco-night/