Beef Taco Salad Bowl (Printer-friendly)
Seasoned beef and fresh veggies served in a crispy tortilla bowl with a zesty dressing.
# What You'll Need:
→ Tortilla Bowls
01 - 4 large (10-inch) flour tortillas
02 - 2 tablespoons olive oil
→ Beef Filling
03 - 1.1 pounds lean ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons tomato paste
07 - 1 tablespoon chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/3 cup plus 1 tablespoon 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 tablespoons lime juice
24 - 1 tablespoon fresh cilantro, chopped
25 - 1/4 teaspoon salt
26 - 1/4 teaspoon ground cumin
# How To Make It:
01 - Preheat oven to 400°F. Brush both sides of each tortilla with olive oil. Drape each tortilla over an upside-down oven-safe bowl placed on a baking sheet to form bowl shape. Bake for 8-10 minutes until golden and crisp. Cool completely before removing from molds.
02 - Heat large skillet over medium-high heat. Add ground beef and cook, breaking apart with spoon, until browned, about 5 minutes.
03 - Stir in chopped onion and garlic. Sauté for 2 minutes until fragrant and softened.
04 - Add tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until spices bloom.
05 - Pour in beef broth or water. Reduce heat to medium and simmer for 4-5 minutes until mixture thickens. Remove from heat.
06 - Whisk together sour cream, lime juice, cilantro, salt, and cumin in small bowl until smooth.
07 - Fill each cooled tortilla bowl with shredded lettuce. Top with beef mixture, cherry tomatoes, black beans, corn, avocado, cheddar cheese, olives, green onions, and jalapeño slices. Drizzle with dressing and serve immediately.
# Expert Tips:
01 -
- You get that crunch of restaurant style tortilla bowls without any deep frying or mysterious ingredients
- The seasoned beef filling is perfectly balanced between smoky savory and just a little sweet from the tomato paste
02 -
- Let those tortilla bowls cool completely before removing them from the molds or they will collapse and you will cry
- The beef filling needs to be thick not soupy or your bottom tortilla will get sad and soggy within minutes
03 -
- Use the smallest oven safe bowls you have as molds because tight curves create stronger tortilla bowls
- Warm your tortillas for 15 seconds in the microwave before shaping them and they will not crack or tear