Taco Salad Bowl
A fresh and flavorful Mexican-inspired meal in a crispy shell
Ingredients
Instructions
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Prepare the tortilla bowlsPreheat oven to 375°F (190°C). Lightly brush both sides of each tortilla with olive oil. Drape each tortilla over an inverted oven-safe bowl placed on a baking sheet. Bake for 10-12 minutes until golden and crisp. Let cool before removing from the bowls.
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Cook the beefIn a large skillet, brown the ground beef over medium-high heat until no longer pink, about 7-8 minutes. Drain excess fat. Add taco seasoning and 2/3 cup water. Bring to a simmer and cook for 3-4 minutes until the liquid is reduced and meat is coated with seasoning. Stir in black beans and heat through for 2 minutes.
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Prepare the vegetablesWhile the meat cooks, chop the lettuce, halve the cherry tomatoes, dice the avocado, and prepare other vegetable ingredients. Keep them in separate piles for easy assembly.
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Assemble the salad bowlsPlace each tortilla bowl on a serving plate. Layer each bowl with chopped romaine lettuce as the base. Top with the seasoned beef and bean mixture.
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Add the toppingsDistribute the corn, tomatoes, avocado, shredded cheese, and black olives evenly among the four bowls. Arrange the toppings in sections for visual appeal.
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Finish with garnishesDollop sour cream and salsa on top of each bowl. Sprinkle with fresh chopped cilantro. Serve immediately while the tortilla bowls are still crisp.
Nutritional Information
580
Calories
per serving
32
Protein
g per serving
48
Carbohydrates
g per serving
28
Total Fat
g per serving
10
Saturated Fat
g per serving
9
Fiber
g per serving
6
Sugar
g per serving
820
Sodium
mg per serving
18
Vitamin C
mg per serving
4.2
Iron
mg per serving
Taco Salad Bowl is Also Known As
Ensalada de Taco, Mexican Taco Bowl, Tex-Mex Taco Salad or Tortilla Bowl Salad
