Taco Salad Bowl

Name: Taco Salad Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef, lean; 2 tbsp taco seasoning; 1/2 cup water; 4 large flour tortillas, for bowls; 6 cups romaine lettuce, chopped; 2 tomatoes, diced; 1 can black beans, rinsed and drained; 1 cup corn kernels, canned, drained; 2 avocado, sliced; 1 cup cheddar cheese, shredded; 1/2 cup sour cream; 1/2 cup salsa; 1/4 cup fresh cilantro, chopped; 2 lime, cut into wedges

A hearty Mexican-inspired salad with seasoned ground beef, fresh vegetables, and taco toppings in an edible tortilla bowl.

30 minEasyServes 4520 cal/serving

MexicanSaladStovetopStandardHigh FiberHigh ProteinPork-FreeAlcohol-Free

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Ingredients

1 lb ground beef, lean
2 tbsp taco seasoning
1/2 cup water
4 large flour tortillas, for bowls
6 cups romaine lettuce, chopped
2 tomatoes, diced
1 can black beans, rinsed and drained
1 cup corn kernels, canned, drained
2 avocado, sliced
1 cup cheddar cheese, shredded
1/2 cup sour cream
1/2 cup salsa
1/4 cup fresh cilantro, chopped
2 lime, cut into wedges

Instructions

1

Preheat oven to 375°F (190°C).
2

To make tortilla bowls: Drape 4 large flour tortillas over oven-safe bowls that have been turned upside down and lightly sprayed with cooking spray. Bake for 10-12 minutes until crisp and golden. Let cool.
3

In a large skillet over medium-high heat, cook 1 lb lean ground beef until browned, about 5-7 minutes, breaking it up as it cooks.
4

Drain excess fat if necessary.
5

Add 2 tbsp taco seasoning and 1/2 cup water to the skillet. Stir well and simmer for 3-5 minutes until the liquid is mostly absorbed. Remove from heat.
6

To assemble the salad bowls, place a tortilla bowl on each plate.
7

Layer 6 cups chopped romaine lettuce at the bottom of each bowl.
8

Top with the seasoned ground beef mixture.
9

Add 2 diced tomatoes, 1 can rinsed and drained black beans, 1 cup canned, drained corn kernels, and 2 sliced avocado.
10

Sprinkle with 1 cup shredded cheddar cheese.
11

Dollop 1/2 cup sour cream and 1/2 cup salsa on top.
12

Garnish with 1/4 cup chopped fresh cilantro and serve with 2 cut into wedges lime on the side.

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Questions

What oven temperature does Taco Salad Bowl need?

For Taco Salad Bowl, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 12 minutes, in step 2.

Is there a substitute for sour cream in Taco Salad Bowl?

The entry for Taco Salad Bowl calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use ground turkey instead of ground beef in Taco Salad Bowl?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Taco Salad Bowl uses 1 lb ground beef, lean.

Can I make Taco Salad Bowl dairy-free?

Yes. The dairy in Taco Salad Bowl is 1 cup cheddar cheese, shredded, 1/2 cup sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Taco Salad Bowl gluten-free?

Yes. The gluten in Taco Salad Bowl is 4 large flour tortillas, for bowls. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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