Beef Taco Salad Bowl (Printable)

A vibrant Tex-Mex dish with seasoned beef, crisp veggies, and zesty toppings in a crispy tortilla bowl.

# What You'll Need:

→ Tortilla Bowls

01 - 4 large (10-inch) flour tortillas
02 - 2 tbsp olive oil

→ Beef Filling

03 - 1.1 lb lean ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp tomato paste
07 - 1 tbsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/3 cup + 1 tbsp beef broth or water

→ Salad Components

13 - 1 small head romaine lettuce, shredded
14 - 1 cup cherry tomatoes, halved
15 - 1 cup canned black beans, drained and rinsed
16 - 1 cup canned corn, drained
17 - 1 avocado, diced
18 - 1/2 cup shredded cheddar cheese
19 - 1/4 cup sliced black olives
20 - 1/4 cup sliced green onions
21 - 1 jalapeño, thinly sliced

→ Creamy Lime Dressing

22 - 1/2 cup sour cream
23 - 2 tbsp lime juice
24 - 1 tbsp fresh cilantro, chopped
25 - 1/4 tsp salt
26 - 1/4 tsp ground cumin

# How To Make It:

01 - Preheat oven to 400°F. Brush both sides of each tortilla with olive oil. Drape tortillas over upside-down oven-safe bowls on baking sheets to form bowl shapes.
02 - Bake tortillas for 8-10 minutes until golden and crisp. Cool completely before removing from bowl molds.
03 - Heat large skillet over medium-high heat. Add ground beef and cook, breaking apart with spoon, until browned, approximately 5 minutes.
04 - Stir in chopped onion and garlic. Sauté for 2 minutes until fragrant and softened.
05 - Add tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to bloom spices.
06 - Pour in beef broth or water. Reduce heat to medium and simmer for 4-5 minutes until mixture thickens slightly.
07 - Whisk together sour cream, lime juice, cilantro, salt, and cumin in small bowl until smooth and combined.
08 - Fill cooled tortilla bowls with shredded lettuce. Layer beef mixture, cherry tomatoes, black beans, corn, avocado, cheddar cheese, olives, green onions, and jalapeño slices.
09 - Drizzle generously with creamy lime dressing. Serve immediately while tortilla bowls remain crisp.

# Tips from dashanddishes:

01 -
  • The crispy tortilla bowls make everything feel restaurant quality
  • You get all the tex-mex flavors without the heaviness of traditional tacos
  • The beef filling is perfectly seasoned and reheats beautifully for leftovers
02 -
  • Let the tortilla bowls cool completely before removing them from the molds or they might lose their shape
  • The beef filling continues to thicken as it stands, so dont reduce it too much during cooking
  • Adding the dressing right before serving keeps the tortilla bowl from getting soggy
03 -
  • Use kitchen shears to cut the tortilla bowls into manageable wedges after eating the salad filling
  • Extra lime wedges on the side let everyone adjust the acidity to their taste

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