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Crispy Taco Salad Bowl

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A quick and easy crispy taco salad bowl featuring seasoned ground beef, fresh veggies, and a crunchy homemade tortilla bowl, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • Large flour tortillas (10-inch)
  • Vegetable oil or avocado oil (for frying)
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 4 cups shredded romaine lettuce (about 1 medium head)
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sliced black olives (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream or Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp taco seasoning
  • Salt to taste

Instructions

  1. Prepare the Crispy Taco Bowls: Pour about 1 to 1.5 inches of vegetable oil into a large skillet. Heat over medium-high heat until shimmering but not smoking (around 350°F). Carefully fold a flour tortilla into a bowl shape using tongs and gently place it in the hot oil. Fry for about 1 to 2 minutes per side until golden and crisp. Remove and drain on paper towels. Repeat with remaining tortillas.
  2. Cook the Taco Meat: In a medium skillet over medium heat, add a teaspoon of oil and sauté the finely chopped onion until translucent (about 3 minutes). Add the minced garlic and cook for another 30 seconds. Crumble in the ground beef, breaking it apart with a spatula. Brown the meat thoroughly, about 6-8 minutes.
  3. Season the Meat: Stir in chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Mix well and cook for an additional 2 minutes to let the spices bloom. Taste and adjust seasoning if needed. Remove from heat.
  4. Prepare the Dressing: In a small bowl, combine sour cream (or Greek yogurt), fresh lime juice, taco seasoning, and a pinch of salt. Whisk until smooth. Refrigerate until ready to serve.
  5. Assemble the Salad Bowls: Start with a base of shredded romaine lettuce in each crispy tortilla bowl. Top with seasoned taco meat, halved cherry tomatoes, diced avocado, shredded cheddar cheese, sliced black olives, and chopped cilantro. Drizzle with the lime dressing just before serving to keep the shell crisp.

Notes

Use corn tortillas for gluten-free bowls but handle gently as they are more fragile. Swap ground turkey or plant-based meat for a lighter or vegetarian option. For dairy-free, use coconut yogurt in the dressing and omit cheese or use dairy-free cheese. Assemble bowls last minute to keep tortilla bowls crispy. Reheat leftover bowls in a 350°F oven for 3-4 minutes to restore crunch.

Nutrition

Keywords: taco salad, crispy taco bowl, ground beef recipe, quick dinner, Mexican salad, healthy taco bowl, easy weeknight meal

Find it online: https://norasfoods.com/crispy-taco-salad-bowl-recipe-5-easy-steps-for-fresh-loaded-flavor/