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

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.

Questions

Can I make Taco Salad Bowl dairy-free?

Yes. The dairy in this entry 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 this entry 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.

How long does Taco Salad Bowl keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Taco Salad Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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