Taco Bowl Salad

Taco Bowl Salad


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Tacos are even better when they're in a tortilla bowl! Enjoy the crunch of the bowl while you enjoy the juicy meet and fresh veggies in this easy to make salad!

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

2 servings


  • 1 lb ground beef
  • ½ onion, chopped
  • 1 package taco seasoning
  • ¼ cup water
  • 1 tomato, diced
  • 1 cup cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup black beans, cooked and drained
  • 2 cups romaine lettuce, chopped
  • 2 large flour tortillas

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Preheat the oven to 325°F. Using non-stick spray, spray and place the tortillas in an oven safe bowl, the outer side of a cake pan, or something similar. Bake for 10 minutes, or until the tortilla starts to puff and becomes golden. Remove from oven and place on plates to cool. In a large skillet, cook the meat, breaking it up with a spoon. Add the onions and continue cooking until browned. Drain the meat, return to skillet and then add the seasoning and water. Mix well, bring to a boil, and simmer for 3 minutes on low heat. Remove from heat once the liquid excess is gone. Mix in the beans with the meat. Divide the lettuce amongst the tortillas, add the meat and beans, and top with tomatoes and cheeses.

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