Taco salad with Homemade Tortilla Bowls
Taco salad is loaded with all your favorites in an edible tortilla bowl!
Taco salad is a flavorful, hearty, and satisfying meal that everyone will love. The best part is the crunchy edible tortilla bowl, I like to sprinkle a little parmesan cheese on to give it that extra deliciousness. We love easy taco meals during the week, like my Crescent Roll Taco Bake, it's definitely a huge favorite in out house.
What goes in a taco salad?
Taco salad is totally customizable to please everybody.
- Taco seasoned ground beef
- lettuce
- tomatoes
- avocados
- corn
- black, pinto beans
- fresh corn
- olives
- onions
- cheese
How to make tortilla bowls
There are a few different ways to make tortilla bowls. First, spray the tortilla with cooking spray and sprinkle parmesan cheese on both sides.
- Place a muffin tin upside down and place your tortillas in them to form a bowl.
- Using an oven-safe bowl place your tortilla over the bowl use toothpicks to hold the side down (it will still work without the toothpicks)
- Use a round baking pan (if you don't have one small enough you can put some foil around the edge) to tuck the tortilla inside.
- Bake at 375 degrees for 14-16 minutes or until desired crispiness.
Catalina dressing is a favorite for taco salad but you could use a salsa ranch or even chipotle ranch and it would be amazing!
Still hungry? Check out these Mexican recipes!
- Slow Cooker Chicken Tacos
- Chili Colorado Smothered Burritos
- Sour Cream Chicken Enchiladas
- Chicken and Pepper Jack Cheese Taquitos
- Green Chile Chicken Enchiladas
- Chipotle Lime Flank steak Tacos
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Taco Salad with Homemade Tortilla Bowls
Ingredients
- 1 lb ground beef
- pkg taco seasoning
- 1 can black beans drained and rinsed
- 4 burrito size tortillas
- cooking spray
- 1/2 cup grated Parmesan cheese
- cheese
- lettuce
- onions
- tomatoes
- cilantro
For the Catalina Dressing
- 1/4 cup ketchup
- 1/8 cup granulated sugar
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup finely diced onion
- 1/2 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons mayonnaise
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees
- Lightly spray both sides of the flour tortillas. sprinkle parmesan on both sides and place in desired baking pan.
- Bakes 14-16 minutes or until desired crispiness
- Heat a skillet on medium high heat and add ground beef and brown, drain fat. Add taco seasoning and water, simmer according to pkg directions.
- Remove tortilla bowls from oven and let cool. Add lettuce, 1 cup taco meat, and the remaining desired toppings.
For the Catalina Dressing
- In a small bowl or jar add all the dressing ingredients and mix well.
My wife loves green goddess salad dressing in our taco salad.