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.
Servings: 6 servings
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
Oil for crispier tortilla bowls: Lightly brushing the tortillas with oil before baking helps them brown better and adds extra crunch.
Double-bake for maximum crisp: For the crispiest results, bake the tortillas in the molds first, then flip them upside down and bake again without the molds. This gives the bottoms a nice, even crunch.
Taste before salting: If your taco seasoning includes salt, taste the meat before adding more. You might not need any extra.
Topping swaps: Have fun with the condiments and toppings. Try guacamole instead of avocado, or pepper Jack in place of cheddar. Other great add-ins: diced white onion, pico de gallo, cotija cheese, or a drizzle of creamy ranch dressing.
You can use canned beans or make your own Instant Pot black beans. You can also substitute the whole beans with refried beans.
Nutrition
Serving: 1 serving | Calories: 510kcal | Carbohydrates: 27g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 550mg | Fiber: 4g | Sugar: 14g
