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TACO SALAD is one of my favorite weeknight meals. It's simple, fresh, and easy to make. Taco Bowls are like a healthy version of my favorite Mexican dishes! We just love these CREAMY TACO SALAD BOWLS any night of the week. With a homemade tortilla bowl and loaded with all the toppings, this recipe can't be beat.
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4.67 from 15 votes

Taco Salad Bowl Recipe

A taco salad bowl in a homemade tortilla bowl is a healthier option for when I'm craving Mexican food (which is all the time).
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 bowls
Author: Becky Hardin

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
    forming a tortilla into a bowl.
  • 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
    cooked seasoned beef in a dutch oven.
  • 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
    tossing taco salad in a glass bowl.
  • 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
    taco salad bowls topped with dressing.

Video

Nutrition

Serving: 1bowl | Calories: 1215kcal | Carbohydrates: 88g | Protein: 47g | Fat: 77g | Saturated Fat: 19g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 3408mg | Potassium: 1668mg | Fiber: 19g | Sugar: 15g | Vitamin A: 7422IU | Vitamin C: 41mg | Calcium: 451mg | Iron: 10mg