Taco Salad with Beef (Printable)

Tortilla bowls filled with a hearty mix of beef, beans, fresh veggies, and creamy toppings.

# 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 Steps:

01 - Preheat oven to 400°F. Brush both sides of each tortilla with vegetable oil. Drape tortillas over inverted oven-safe bowls or ramekins placed on a baking sheet to form bowls. Bake for 8 to 10 minutes until golden and crisp. Allow to cool, then carefully remove from molds.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat. Add chopped onion and garlic, sauté for 2 to 3 minutes until softened. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional minute, then remove from heat.
03 - In a large bowl, combine shredded romaine lettuce, halved cherry tomatoes, black beans, corn kernels, sliced red onion, and diced avocado. Mix gently.
04 - Place each tortilla bowl on a serving plate. Spoon salad mixture evenly into each bowl, then top with warm beef mixture. Sprinkle shredded cheddar cheese over the top.
05 - Top each serving with salsa and sour cream. Garnish with fresh cilantro leaves, and serve alongside lime wedges.

# Expert Tips:

01 -
  • You get to eat from a bowl made of food—no guilt, only joy.
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The warm beef against cold, crisp lettuce and creamy avocado feels luxurious but completely casual.
02 -
  • The tortilla bowls are fragile once cooled—handle them gently and assemble as close to serving time as possible or they'll soften from the moisture of the salad.
  • Don't skip draining the black beans properly; excess liquid will make everything soggy.
  • The avocado should be diced just before assembly, and a squeeze of lime on it prevents browning and adds flavor.
03 -
  • Toast your spices in the pan for 30 seconds before adding them to the beef—it deepens their flavor in ways you'll immediately notice.
  • Use a microplane to zest a lime over the top just before serving; it adds brightness that makes people pause and ask what that is.
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