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This is not your average scoop-it-on-a-plate taco salad. We’re talking crispy tortilla bowls you bake yourself, stacked high with seasoned beef, melty cheddar, creamy avocado, and a smoky chipotle vinaigrette that actually earns its spot.
It’s hearty, crunchy, a little messy, and exactly the kind of dinner that makes everyone stop what they’re doing and dig in.
Here’s Why This Taco Salad Recipe Works
Taco salad in a tortilla bowl: All the best parts of your taco spread, meat, cheese, beans, and toppings, layered into a crispy shell. It’s taco night meets salad.
Smoky vinaigrette upgrade: Chipotle and vinegar bring a bold kick that beats bottled dressing any day.
Built like a meal: This isn’t a side salad. With meat, beans, cheese, and a solid crunch factor, it holds up as dinner.
Fully customizable: Swap toppings, change up the cheese, drown it in hot sauce. It’s the best part of a homemade taco salad. Try a zucchini salsa or corn salsa.
Recipe Tips
Oil the tortillas: A light brush of oil helps them crisp and take on that golden edge for a crunchy taco salad.
Bake twice for extra crunch: Flip and bake the shells upside down after the first round for a crispier finish.
Drain the ground beef well: You want flavor, not grease. Cook off the liquid, then drain any excess fat.
Emulsify the vinaigrette: Add the oil slowly while whisking so it blends instead of separating.
Taste the taco meat: Seasoning blends vary. Always taste before adding more salt. If you have leftovers, use it in our taco baked potatoes.
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.
Craving more taco-style dinners? Try our chicken taco pizza. Same bold flavors, totally different format.
Ground Beef Taco Salad
This beef taco salad pulls its weight. It’s hearty, customizable, and way more fun than your usual salad situation. Load it up, pile it high, and don’t stress the tortilla bowls. They’re easier than they look, and they make the whole thing feel like dinner and a party.
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Beef Taco Salad in Tortilla Bowls
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Equipment
Ingredients
For the Tortilla Bowls:
- 6 flour tortillas, extra-large burrito size
- 2 tablespoon olive oil
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 to 8 romaine lettuce leaves, torn or chopped
- ½ head Iceberg lettuce, torn or chopped
- 1 (14 ounce) can canned black beans, rinsed and drained
- 5 green onions, chopped
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love cooking taco salad for me and my girlfriend
Thank you for visiting our site…I hope you like this recipe 🙂
We love taco night but I don’t have nifty bowls like this!!
Thanks, Maureen…these bowls are easy to make.
I love taco salad! Such a terrific combo of flavors. I’ve used those kits for making tortilla bowls you can buy in supermarkets, but like your method better. Good stuff — thanks.
Thanks for your comments, John….these ‘bowls’ are really easy to make. They are crispy, crunchy and no need to add chips.