Baked Tortilla Taco Salad Bowls

Baked Tortilla Taco Salad Bowls


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Taco salad bowls are one of my favorite meals. These ones are seriously gorgeous and incredibly easy to make. These bowls are so versatile too, so fill them with your favorite ingredients.

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 4 10-inch Flour Tortillas
  • Cooking Spray
  • Taco Meat:
  • 1 tbs Vegetable Oil
  • 1 Onion, finely chopped
  • 2 tbs Chili Powder
  • 3 Garlic Cloves, minced
  • 1 lb Lean Ground Beef
  • 1 8-oz can Tomato Sauce
  • ½ C Chicken Broth
  • 2 tsp Cider Vinegar
  • 1 tsp Light Brown Sugar, packed
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • Salad:
  • 2 Romaine Lettuce Stalks, chopped
  • 1 15-oz can Black Beans, drained and rinsed
  • 8-oz Tomatoes, chopped
  • 2 tbs Lime Juice
  • ½ C Mexican Cheese Blend, shredded

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Start this recipe by preheating your oven to 425 degrees with a rack in the lower third of the oven. Prepare a baking sheet with four oven safe bowls on top for your baked tortillas. Crumple up four pieces of foil into balls that will be large enough to fit in your tortillas. Set the tortillas into the oven safe bowls after spraying the front and back with cooking spray. Place the aluminum foil ball in the center of the tortilla to keep the shape while it bakes. Set in the oven for about 15 minutes or until crispy. Let cool completely before removing from the bowl.

Continue by heating your oil in a large skillet over medium-high heat. Once hot, add the onion and cook for about five minutes or until tender. Add the chili powder and garlic to the pan and let cook for about 30 seconds before adding the ground beef. Let cook, stirring frequently, until browned. Pour in the tomato sauce, broth, vinegar, and brown sugar. Stir to combine and let cook for about five minutes or until the mixture thickens. Remove from the heat and season with salt and pepper to your taste.

Finally, place the lettuce, beans, and tomatoes into a large mixing bowl. Squeeze fresh lime juice over the top and then toss to combine. Season with salt and pepper to your taste if desired. Once well tossed, divide between the four tortilla bowls. Top with the beef and onion mixture and garnish with cheese. Serve warm.

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