Beef Taco Salad in Tortilla Bowls

This beef taco salad is packed with seasoned ground beef, black beans, and fresh veggies, all served in homemade tortilla bowls. It’s a flavorful and satisfying meal that’s perfect any time of day!

If you’re looking for an easy and fun weeknight dinner idea, this beef taco salad is definitely worth trying!

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Change up the toppings and condiments to suit your own taste. Some ideas include juicy tomatoes, creamy avocadoes, sour cream, guacamole, and Monterey Jack cheese. 

You don’t have to stick to ordinary salsa either. Try a zucchini salsa or corn salsa. You can even add a fruity condiment like pomegranate salsa or mango salsa. 

You can either make your own taco seasoning or keep it simple with a store-bought seasoning. 

If you don’t want to take the time to make your own tortilla bowls, then just toss the salad in a regular bowl and add some crunchy tortilla chips to the top. No matter how you customize it, these beef taco salads are sure to be a meal that you’ll love! Serve it up with a hearty bowl of Caldo de res.

Here is Why This Recipe Works

• Serve the salad in an edible bowl that adds texture and crunch to the dish.
• The tortilla bowls get extra crispy when you bake them twice. 
• This is a hearty and filling meal loaded with ground beef and plenty of toppings.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details. 

For the Beef Taco Salad

• Ground beef. We like to use lean ground beef for this recipe. 
• Taco seasoning. Use homemade seasoning or purchase your favorite brand. 
• Tomato paste. The tomato paste adds a deep, concentrated flavor of tomatoes. 
• Lettuce. We used a combination of Romaine and iceberg lettuce. 
• Black beans. Use canned beans or make your own Instant Pot black beans. You can also substitute the whole beans with refried beans.
• Green onions. You could substitute with white onions. 
• Cheddar cheese. Grated. 

For the Chipotle Vinaigrette 

• Vinegar or lime juice
• Chipotle powder
• Olive oil

Suggested Toppings

• Avocado, sliced
• Black olives
• Tomatoes
• Cilantro (optional)
• Salsa
• Sour cream

If you plan to make the crunchy tortilla bowls, you will need some soft flour tortillas (homemade tortillas or sweet potato flatbread will also work). 

To get the tortillas in a bowl shape, you will need some oven-proof bowls or purchase tortilla bowl molds (affiliate link). You can also use the bowls as tostada bowls or a bowl for chip dip like our chile relleno dip.

How to Make It

Here is a brief overview to get an idea of what to expect with this recipe for beef taco salad. Scroll down to the printable recipe card for all the details.

1. Make the crisp tortilla bowls. We detailed the process in the printable recipe card below. 
2. Make the vinaigrette dressing.
3. Cook the ground beef. Add the seasoning mix and tomato paste, stir in the water and cook until the sauce thickens. 
4. Divide the lettuce among the tortilla bowls.
5. Spoon the taco meat over the lettuce, then add your desired toppings. 
6. Drizzle with the vinaigrette and serve with salsa and sour cream.

Tips for Success

• Before adding extra salt, taste the meat mixture for seasoning, especially if you’re using a store-bought taco season. Some seasoning blends already have plenty of salt.
  
• Have fun with the condiments and toppings. You can use guacamole or pepper Jack cheese in place of avocados or Cheddar cheese.
  
• Get creative with the vinaigrette or dressing. Instead of the chipotle vinaigrette, you can use a creamy Ranch dressing or blue cheese dressing. 
  
• If you have ground beef with high-fat content, you should drain the fat after cooking the meat. 

Variations and Substitutions

• Stir some mole sauce or enchilada sauce into the meat mixture.
• Substitute the ground beef for slices of seared steak (you can use flank steak as we did in our steak ranchero).
• Skip the tortilla bowl and add crunchy tortilla chips or Dorito chips instead.
• Use leftover chili beans instead of black beans.

Helpful Tools

Some of the following are affiliate links. If you click on these links and purchase something, we may receive a small commission. You don’t pay any extra, but it will help us keep the lights on. 

• Tortilla bowl molds for the crispy taco salad bowls.
• Taco seasoning (if you don’t want to make your own).
• Vinaigrette shaker bottle (we love this glass one with a whisk ball).
• Skillet to cook the ground beef.

Some Other Recipes We Are Sure You Will Love:

Our Chicken Tortilla Casserole and our tamales are family favorites. Just add a side salad and you are set.

All of the flavors you love about a beef taco in a hearty bowl of soup, this Instant Pot taco soup is a must-try. This is comfort food at its best and makes a great weeknight dinner. Serve it with some chips and a crispy wedge salad.

For more taco night ideas, try out taco baked potatoes, blackened shrimp tacos, or Tex Mex fish tacos. Serve the tacos with a side of chipotle coleslaw, Mexican street corn, or a corn casserole.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

4.89 from 9 votes

Beef Taco Salad in Tortilla Bowls

By Dahn Boquist

The versatile beef taco salad is served in homemade tortilla bowls. It is full of flavorful seasoned beef, lettuce, black beans, cheddar cheese, tomatoes and avocado with a spicy chipotle vinaigrette.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings

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Ingredients 

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For the Tortilla Bowls:

• ▢ 6 oven-proof bowls or molds
• ▢ 2 tablespoon olive oil
• ▢ 6 flour tortillas, extra-large burrito size

For the Chipotle Vinaigrette:

• ▢ 2 tablespoons vinegar, or lime juice
• ▢ ½ teaspoon chipotle chili powder
• ▢ ¼ teaspoon salt
• ▢ ¼ cup olive oil

For the Taco Meat:

• ▢ 1 pound lean ground beef
• ▢ 3 tablespoons taco seasoning, store-bought or homemade
• ▢ 3 tablespoons tomato paste
• ▢ ½ cup water
• ▢ ¼ teaspoon salt, or to taste

For the Salad

• ▢ 6 8 romaine lettuce leaves, torn or chopped
• ▢ ½ head Iceberg lettuce, torn or chopped
• ▢ 1 can canned black beans, 14.5 ounce, rinsed and drained
• ▢ 5 green onions, chopped into 1/4-inch pieces
• ▢ 12 ounces cheddar cheese, grated
• ▢ 1 avocado, sliced
• ▢ ½ cup black olives
• ▢ 1 pint grape tomatoes
• ▢ ½ cup chopped cilantro, optional
• ▢ 1 jar salsa
• ▢ ½ cup sour cream

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Instructions 

For the Tortilla Bowls:

• Preheat the oven to 350°F
• You can use a tortilla bowl mold or any oven-proof bowl to make the crispy shells.
• Spray the inside of the bowls or molds with non-stick spray and set them on a baking tray. Brush some olive oil on the tortillas and press them into the bowls or molds.
• Bake the tortillas for 15 to 18 minutes or until the edges start to get golden brown.
• For extra-crispy shells, remove them from the molds, turn them upside down and return them to the oven. Bake the tortilla bowls upside down for 5 to 8 minutes until the bottoms get golden brown.

For the Chipotle Vinaigrette Dressing:

• In a small dish, add the vinegar, chipotle powder, and salt. Gradually whisk in the olive oil. Add it slowly to help the mixture emulsify. Set aside for later.

For the Beef Taco Meat:

• In a medium-size skillet over medium heat, add the ground beef, breaking it up with a fork, and cook, stirring often, until no longer pink and the liquid evaporates. Drain off any accumulated grease, if any.
• Add the taco seasoning mix, and tomato paste. Stir until the meat is coated with the seasoning. Pour in the water and cook until the liquid reduces and thickens.
• Taste the meat mixture and add salt if needed.

To Assemble the Salads:

• Mix both types of lettuce together and divide it among the tortilla bowls.
• Spoon some of the taco meat on top of the salads then divide the rest of the condiments among each bowl.
• Spoon 1-2 tablespoons of the vinaigrette dressing over the top of each salad and serve with the salsa and sour cream.

Notes

• If you brush the tortilla shells with a bit of oil before you bake them, they will brown a little better and get slightly crispier.
• For the crispiest tortilla bowls, bake them in the molds or bowls first, then turn them upside down and bake them without the molds. The second baking step will give them an extra crispy texture all over.
• If you use taco seasoning that has salt added to the seasoning, taste the meat mixture before adding additional salt.
• Have fun with the condiments and toppings. You can use guacamole instead of avocados or pepper Jack cheese instead of Cheddar cheese. Other options: diced white onions, pico de Gallo, cojita cheese, or creamy Ranch dressing.

Nutrition

Serving: 1, Calories: 510kcal, Carbohydrates: 27g, Protein: 21g, Fat: 17g, Saturated Fat: 10g, Trans Fat: 1g, Sodium: 550mg, Fiber: 4g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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More ground beef recipes:

• Salisbury steak
• Beef and sausage meatballs
• Pork and beef meatloaf
• Beef and egg scramble
• Crockpot goulash
• Smoked meatloaf
• Beef lasagna

This recipe was first published on April 22, 2015. We updated the post with new photos. We left one of the old photos below.