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Irresistible Taco Salad in Tortilla Bowl

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A fun and flavorful taco salad served in a crispy homemade tortilla bowl, perfect for taco night. This recipe balances indulgence and freshness with seasoned beef, crisp veggies, creamy avocado, and tangy dressing.

Ingredients

Scale
  • Large flour tortillas (8-inch)
  • Cooking spray or vegetable oil
  • 1 lb ground beef (or ground turkey for leaner option)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 cups shredded iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh, canned, or frozen)
  • 1 ripe avocado, diced
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup sour cream
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp taco seasoning or a pinch of chili powder
  • Salt to taste

Instructions

  1. Preheat oven to 375°F (190°C). Lightly spray the outside of each flour tortilla with cooking spray. Drape each tortilla over an oven-safe bowl, pressing gently to shape it into a bowl. Place on a baking sheet and bake for 10-12 minutes until golden brown and crisp. Remove and cool on a wire rack.
  2. Heat a large skillet over medium-high heat. Add ground beef and chopped onion; cook until beef is browned and onions are translucent, about 5-7 minutes. Drain excess fat if needed.
  3. Stir in garlic, chili powder, cumin, smoked paprika, crushed red pepper flakes, salt, and pepper. Cook for another 2 minutes until fragrant. Remove from heat.
  4. In a small bowl, whisk together sour cream, lime juice, taco seasoning, and a pinch of salt. Adjust seasoning to taste.
  5. In a large mixing bowl, combine shredded lettuce, cherry tomatoes, black beans, corn, avocado, shredded cheese, and chopped cilantro. Toss gently to mix evenly.
  6. Spoon the seasoned taco meat evenly into each tortilla bowl. Top with the mixed salad. Drizzle the creamy dressing over the top or serve on the side. Garnish with extra cilantro or lime if desired.

Notes

Bake tortilla bowls last to keep them crisp. Serve immediately for best crunch. Dice avocado last and toss with lime juice to prevent browning. Drain excess fat from meat to avoid greasiness. Warm tortilla bowls briefly before serving if needed. For gluten-free, use corn tortillas but they may be more fragile. For dairy-free, use dairy-free sour cream and vegan cheese.

Nutrition

Keywords: taco salad, tortilla bowl, taco night, ground beef, easy recipe, Mexican, crunchy salad, homemade tortilla bowl

Find it online: https://tempotaste.com/irresistible-taco-salad-in-tortilla-bowl-easy-recipe-for-perfect-taco-night/