Beef Taco Salad in Tortilla Bowls

4.89 from 9 votes

Beef Taco Salad in Tortilla Bowls

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.

Prep Time10

Cook Time20

Total Time30

Course: Salads

Cuisine: Mexican

Keyword: beef taco salad, beef taco salad in tortilla bowls, taco salad in tortilla bowl

Servings: servings

Author: Pat Nyswonger

Ingredients

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

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.

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