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