Description
A hearty Beef Taco Salad served in crispy homemade tortilla bowls with seasoned ground beef, fresh lettuce, beans, tomatoes, cheese, and creamy toppings.
Ingredients
Scale
- 4 10-inch flour tortillas
- Vegetable oil spray
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 2 tablespoons chili powder
- 3 garlic cloves minced
- 1 pound lean ground beef
- 1 8-ounce can tomato sauce
- 1/2 cup chicken broth
- 2 teaspoons cider vinegar
- 1 teaspoon packed light brown sugar
- Salt
- Black pepper
- 2 romaine lettuce hearts shredded
- 1 15-ounce can black beans drained and rinsed
- 8 ounces cherry tomatoes quartered
- 2 scallions thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 cup shredded Mexican cheese blend
- Avocado optional
- Sour cream or Mexican crema optional
Instructions
- Preheat oven to 425°F and position racks in upper and lower middle positions.
- Warm tortillas until flexible then spray both sides with oil and drape over oven safe bowls or nest inside small cake pans.
- Bake tortillas for 10 to 15 minutes rotating trays halfway until crisp then allow bowls to cool completely.
- Heat vegetable oil in a skillet over medium high heat and cook chopped onion until softened about 5 minutes.
- Add chili powder and garlic and cook briefly until fragrant.
- Add ground beef and cook while breaking apart until almost cooked through.
- Stir in tomato sauce chicken broth vinegar and brown sugar and simmer about 5 minutes until slightly thickened.
- Season beef mixture with salt and pepper to taste.
- In a large bowl toss lettuce black beans tomatoes scallions and most of the cilantro with lime juice salt and pepper.
- Place tortilla bowls on plates and divide salad mixture among bowls.
- Top salad with taco meat shredded cheese remaining cilantro sour cream and avocado if desired.
Notes
- Warm tortillas before shaping so they do not crack.
- Keep taco meat slightly saucy because it acts like dressing for the salad.
- Add avocado for extra creaminess and flavor.
- Serve immediately so the tortilla bowls stay crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Mexican American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg