Taco Bowl Salad
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Taco Bowl Salad is easy to make and fun to eat. A perfect choice for a light summer dinner.
I’ve eaten taco bowls in restaurants that were deep fried, and they are delicious. However, these baked bowls work just as well and have less fat in them. Plus, they taste really yummy.
How Do You Eat a Taco Bowl?
Now, the big question is, how do you eat them?
- Do you eat all of the salad out of them, and then eat the bowl?
- Do you casually tear off a piece of the bowl as you eat the salad?
- Or do you dump the entire bowl out on your plate and crumble the bowl on top of the salad?
All good questions that I’d love to know the answer to. Personally, I casually tear off a piece of the bowl as I eat the salad. But my husband is more prone to do #3.
On Making a Flour Tortilla Bowl
Making a homemade taco bowl is quite easy. Of course, you can buy a Taco Bowl Mold, which looks pretty cool. But you can also make your own.
Simply wad a piece of tinfoil into a ball about the size of an orange or grapefruit, depending on the size of your flour tortilla. Place the balls on a baking sheet. I can get about 6 on a sheet.
Then fold an oiled flour tortilla over each ball, gently forming it into the shape you desire with your hands. If possible try to flatten the top of the shell so it will stand upright and not tip on your plate. Bake in a hot oven for 8-10 minutes until they are a golden brown.
While the shells are baking, go ahead and prepare your meat and toppings. I like to serve Taco Bowl Salad with cheddar cheese, shredded lettuce, diced tomatoes, sour cream, and salsa. But guacamole would be a great topping, too.
This recipe serves 8, but if you need more, just go ahead and reuse the aluminum balls to make more shells. I keep my aluminum balls in a plastic gallon bag for use later. BTW, that’s a great recycling tip!
See more Salad Ideas Here.
- 8 medium flour tortillas
- 1/4 cup vegetable oil
- 2 pounds ground beef 80/20
- 2 tablespoons chili powder
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon minced onion
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 15 oz chili beans
- 8 oz cheddar cheese shredded
- 2 cups lettuce finely shredded
- 2 medium Roma tomatoes diced
- sour cream and salsa
- To make tortilla salad bowls, brush each tortilla with oil on both sides. On a large baking sheet, place each tortilla over a ball of wadded up tinfoil (about the size of a large orange). Bake in 400 degree oven for 8-10 minutes until tortillas are golden brown.
- While these are baking, brown hamburger in large skillet over medium high heat. When brown, add chili powder, soy sauce, minced onion, onion powder, and ground cumin. Mix well. Add chili beans and simmer for 7-10 minutes.
- Shred cheddar cheese and place in a serving bowl.
- Using a cutting board and knife, shred lettuce and dice tomatoes.
- To assemble the taco bowls, place 1 cup of meat mixture in each bowl. Top with cheddar cheese, shredded lettuce, diced tomatoes, sour cream, and salsa. Serves 8.
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