A taco salad bowl is a healthier option for when I’m craving Mexican food (which is all the time). I get all the delicious ingredients (cheese, beans, salsa, tortillas) in salad form! And with a homemade tortilla bowl, this feels like a restaurant-level taco bowl. I always sprinkle on a little bit of extra cheese, and I just can’t get enough of that creamy ranch and salsa dressing. Talk about flavor!
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This taco salad bowl is what I consider a great “clean out your refrigerator” recipe, where you can just take leftover produce that needs to be used up and throw it in. Add whatever you want, and leave out anything you don’t like. It’s totally customizable! As much as I enjoy making actual tacos, I love how simple it is to throw the same ingredients into a taco salad instead of cooking everything up. Putting it in a homemade tortilla bowl makes it feel just as fancy!
What’s in This Taco Salad Bowl Recipe?
- Tortillas: I used 10-inch flour tortillas, but any tortilla labeled as Burrito-sized will work.
- Ground Beef: I prefer 90% lean ground beef so that I don’t have to drain off any excess fat after cooking.
- Taco Seasoning: Adds classic Mexican flavor to the beef.
- Tomato Sauce: Adds moisture and flavor to the beef. Taco sauce also works well.
- Lettuce: Crunchy lettuce, like Romaine hearts or iceberg lettuce, works best for these salads.
- Beans: Add creaminess to the salad. I like black beans, but any kind will work.
- Olives: Sliced black olives add a briny flavor to the salad.
- Cheese: I like Mexican blend, but any shredded cheese will work.
- Onion: A bit of red onion adds bite to the salad.
- Cilantro: Adds a pop of color and freshness.
- Chopped Green Chiles: Add a little bit of spice.
- Tomatoes: I like grape or cherry tomatoes, but chopped full-sized tomatoes work as well.
- Tortilla Chips: I used Doritos nacho cheese chips, but any kind of tortilla chip works well to add crunch.
- Salsa: Adds freshness to the dressing. I prefer thin, restaurant-style salsa for a more cohesive dressing.
- Ranch Dressing: Makes this salad super creamy!
Tips for Success
- Firmly press the tortillas into the bowl so they hold their shape as they bake. You may want to put pie weights or dry beans in the tortillas to help weigh them down.
- I do not recommend using tortillas that are smaller than 8 inches, as they will not make large enough bowls.
- I like to put all of the toppings in individual bowls and let everyone DIY their taco bowls.
How to Store and Reheat
I recommend storing the tortilla bowls, beef, and toppings separately and assembling just before serving to prevent soggy salads. The tortilla bowls will keep well at room temperature for up to 1 week, the beef will keep well in the refrigerator for up to 4 days, and the lettuce and veggies will keep well for up to 5 days in the refrigerator. You can reheat the beef in the microwave or leave it cold.
Serving Suggestions
There are tons of other things to throw in (like this tomatillo avocado salsa), but these are my go-to ingredients. I’d also suggest making some of this homemade guacamole to put on top. Or if you’re really feeling crazy, why not drizzle some queso in there? Get creative!
5-Star Review
“It was so delicious I portioned it out for myself and took some to work came home with an empty bowl!!” -Mariann Beard-Goss
Taco Salad Bowl Recipe
Equipment
- Dutch Oven
Ingredients
- 4 (10-inch) flour tortillas
- 5 tablespoons olive oil divided
- 1 pound 90% lean ground beef
- 1 ounce taco seasoning (1 packet)
- 8 ounces tomato sauce (1 small can)
- 2 large romaine hearts chopped/shredded (or 1 large head iceberg lettuce)
- 16 ounces black beans drained and rinsed (1 can)
- 5 ounces sliced black olives drained (2 small cans)
- 1 cup shredded Mexican blend cheese
- 1 red onion diced
- ¼ cup chopped fresh cilantro
- 4 ounces chopped green chiles drained (1 can)
- 1 pint grape tomatoes chopped
- 5 ounces nacho cheese chips such as Doritos
- ½ cup salsa
- ¾ cup ranch dressing
Instructions
- Preheat oven to 425°F. Brush or spray both sides of each tortilla with 1 tablespoon of olive oil. Place the tortillas inside oven-safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.4 (10-inch) flour tortillas, 5 tablespoons olive oil
- In a Dutch oven set over medium heat, heat the remaining 1 tablespoon of olive oil and add the beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it's your desired consistency. Drain excess sauce.1 pound 90% lean ground beef, 1 ounce taco seasoning, 8 ounces tomato sauce
- In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, chiles, tomatoes, and chips. Toss to combine.2 large romaine hearts, 16 ounces black beans, 5 ounces sliced black olives, 1 cup shredded Mexican blend cheese, 1 red onion, ¼ cup chopped fresh cilantro, 4 ounces chopped green chiles, 1 pint grape tomatoes, 5 ounces nacho cheese chips
- In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.½ cup salsa, ¾ cup ranch dressing
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Taco Salad Bowl Step by Step
Make the Tortilla Bowls: Preheat oven to 425°F. Brush or spray both sides of each of 4 10-inch flour tortillas with 1 tablespoon of olive oil. Place the tortillas inside oven-safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
Cook the Beef: In a Dutch oven set over medium heat, heat the remaining 1 tablespoon of olive oil and add 1 pound of lean ground beef. Crumble as it cooks. Add 1 ounce of taco seasoning and 8 ounces of tomato sauce and allow to cook down until it’s your desired consistency. Drain excess sauce.
Assemble the Salads: In a large bowl mix together 2 chopped romaine hearts, the cooked beef, 16 ounces (1 can) of drained black beans, 5 ounces (2 small cans) of sliced black olives, 1 cup of shredded Mexican blend cheese, 1 diced red onion, ¼ cup of chopped fresh cilantro, 4 ounces (1 can) of chopped green chiles, 1 pint of chopped grape tomatoes, and 5 ounces of nacho cheese chips. Toss to combine.
Dress the Salads: In a small container stir together ¾ cup of ranch dressing and ½ cup of salsa. Pour over the salad and toss to coat.
I put an indian twist on it and it became even better!
That sounds delicious!!
I forgot my rating
It was so delicious I portioned it out for myself and took some to work came home with an empty bowl!!
I’m happy every one enjoyed it so much!!
Best meal I. Have cooked my wife said it was beautiful.
One question can you use fish if so what temperature and
How long
Delicious! I used Laura’s Lean Beef and mixed the black beans into the meat mixture. The creamy sauce is the perfect topping for it!
This makes me so happy!
Do you add the drained green chiles during step 3? Thank you.
Yes I do. Good catch!
Made this tonight for dinner, minus the tortilla bowls. Really good flavor! I think I should’ve let the “meat” {I used Gardein meatless ground} cool completely, so the lettuce wouldn’t wilt so much. And I sprinkled crushed Doritos on top, because the ones in the salad got soft. Also needed a bit of salt, and I made extra dressing, because it seemed a bit dry. Overall, we enjoyed it, and I’ll make it again.
I love your suggestions, thank you! Really good ideas. Thanks for letting me know you liked it :)