This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.
Taco Bowl Salad is easy to make and fun to eat. A perfect choice for a light summer dinner that includes a homemade taco bowl!
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 are easy to make and taste really yummy.
How Do You Eat a Taco Bowl?
- 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.
Ingredients for Taco Bowl Salad
(See the full recipe at the bottom of this post.)
On Making a Flour Tortilla Bowl
Making a homemade taco bowl is quite easy. Of course, you may 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.
Generously brush each tortilla with vegetable oil on both sides. Then fold the flour tortillas 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 preheated 400°F oven for 8-10 minutes until tortillas are a golden brown.
Instructions for Making This Recipe
Follow the directions above on making the taco bowls. Gather the rest of the ingredients so that you have everything close at hand on the table or counter.
While the shells are baking, go ahead and prepare your meat and toppings. Brown the lean hamburger or ground venison in a 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.
If desired, you may use my Taco Meat Seasoning Mix instead of the ingredients listed here. They are both very similar. I like to make a big batch of seasoning mix, and then store it in a covered container for when I need taco meat.
Prepare the Toppings
Shred cheddar cheese and place in a serving bowl.
Using a cutting board and knife, shred the iceberg lettuce and dice tomatoes.
Assemble the Taco Bowls
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. Guacamole would also be tasty.
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!
Browse Similar Categories
Taco Bowl Salad
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 8 medium flour tortillas
- 1/4 cup vegetable oil
Taco Meat
- 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
Salad Toppings
- 8 oz cheddar cheese (shredded)
- 2 cups Iceberg lettuce (finely shredded)
- 2 medium Roma tomatoes (diced)
- sour cream and salsa
Instructions
- Preheat oven to 400℉. Gather the ingredients so that you have everything close at hand.
Prepare the Taco Bowls
- To make the taco bowls, brush each flour tortilla with vegetable 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 preheated oven for 8-10 minutes until tortillas are golden brown.
Make the Taco Meat
- While the bowls are baking, brown the ground burger in a 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.
Prepare the Toppings
- Shred the cheddar cheese and place in a serving bowl.
- Using a cutting board and Chef's knife, shred the lettuce and dice the Roma 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.
that looks good i got to try this !!!
I hope you'll enjoy it!
What a fabulous tip! Thank you for sharing, Deborah!
Thanks for visiting! I enjoyed your rice tip the other day too! Will use it the next time I want fluffy rice!!