Taco Salad with Beef (Printable)

Vibrant taco salad layered with seasoned beef, beans, cheese, fresh salsa, and creamy toppings in a crispy tortilla bowl.

# What You'll Need:

→ Tortilla Bowls

01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil

→ Beef Mixture

03 - 14 ounces ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Salad

11 - 1 can (14 ounces) black beans, drained and rinsed
12 - 5 ounces cherry tomatoes, halved
13 - 1 small head romaine lettuce, shredded
14 - 3.5 ounces shredded cheddar cheese
15 - 1 small red onion, thinly sliced
16 - 1 avocado, diced
17 - 1/2 cup corn kernels (fresh, frozen, or canned)

→ Toppings

18 - 1/2 cup salsa
19 - 1/2 cup sour cream
20 - Fresh cilantro leaves, for garnish
21 - Lime wedges, for serving

# How to Cook:

01 - Preheat oven to 400°F. Brush both sides of each tortilla with vegetable oil. Place each tortilla over an inverted oven-safe bowl or ramekin on a baking sheet to shape into a bowl. Bake for 8 to 10 minutes until golden and crisp. Cool and remove carefully from molds.
02 - Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking up with a spoon. Drain excess fat. Add onion and garlic; sauté 2 to 3 minutes until softened. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute more, then remove from heat.
03 - In a large bowl, combine shredded romaine, cherry tomatoes, black beans, corn, red onion, and diced avocado.
04 - Place tortilla bowls on plates. Fill each with the salad mixture, then top with warm beef mixture. Sprinkle shredded cheddar over the top. Add salsa and sour cream. Garnish with cilantro leaves and serve with lime wedges.

# Expert Advice:

01 -
  • The crispy tortilla bowl is not just edible—it's the best part, and making it yourself costs a fraction of what restaurants charge.
  • Everything can be prepped ahead and assembled in minutes, which means you can pull this together even on nights when you're exhausted.
  • It tastes like celebration food, but it's actually just seasoned beef and fresh vegetables layered with intention.
02 -
  • Don't rush the cooling of the tortilla bowls; they're delicate when hot and set their shape as they cool, so patience keeps them from cracking.
  • Add the avocado last, right before assembly, or it will brown from the heat of the beef and lose its bright, buttery appeal.
03 -
  • If a tortilla tears while you're shaping it, don't waste it—use it for crispy chips instead and call it intentional.
  • The sour cream and salsa can be mixed together into a creamy sauce if you prefer; this prevents everything from getting watery and tastes incredible.
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