Description
This Taco Fiesta Salad features crispy homemade tortilla bowls filled with seasoned ground beef, fresh romaine lettuce, black beans, corn, tomatoes, and vibrant toppings like avocado, salsa verde, and nacho chips. A flavorful southwest-inspired salad perfect for a fun, satisfying meal that combines crunchy textures with zesty, bold flavors.
Ingredients
For the Taco Salad Bowl
- 4 large tortillas
- Cooking oil spray (for greasing)
For the Salad Filling
- 1 lb lean ground beef (ground chicken or turkey can be substituted)
- 2-3 Tbsp taco seasoning (homemade or store-bought)
- 6-8 cups romaine lettuce, chopped
- 1.5 cup canned black beans, rinsed and drained
- 1 cup corn kernels, thawed or fresh
- 1 cup tomatoes, chopped
- ¼ cup red onion, diced
- 1 jalapeño, diced
- 3 Tbsp sour cream
- ¼ cup salsa verde or any salsa of choice
Toppings and Garnishes
- ¼ cup cheddar cheese, shredded
- ¼ cup nacho chips (such as Doritos), crushed lightly
- 1 small avocado, diced
- Fresh cilantro, chopped, for garnish
- 1 lime, sliced for garnish
Instructions
- Make The Crispy Tortilla Shells: Preheat your oven to 350ºF (175ºC). Lightly grease oven-safe bowls and gently press each large tortilla inside to shape them into bowls. Lightly spray with cooking oil, then bake for 5-8 minutes or until the tortillas are firm and lightly browned. Remove from the oven and allow to cool completely. Carefully wiggle the tortilla bowls out of the oven-safe bowls, keeping their shape intact.
- Prepare the Ground Beef: Heat a skillet on medium-high heat. Add the lean ground beef and sprinkle with 2-3 tablespoons of taco seasoning. Cook thoroughly, breaking the meat apart as it browns. Taste and add salt and pepper as needed. Once cooked, set aside to cool slightly.
- Combine Salad Ingredients: In a large mixing bowl, add chopped romaine lettuce, rinsed black beans, corn kernels, chopped tomatoes, diced red onion, and diced jalapeño. Add the cooked ground beef, sour cream, and salsa verde. Mix everything well so the ingredients are evenly coated with the salsa and sour cream, creating a creamy, flavorful salad base.
- Assemble the Taco Fiesta Salad: Spoon the mixed salad into the crispy tortilla bowls. Top each with shredded cheddar cheese, crushed nacho chips, diced avocado, cilantro, and a lime wedge for squeezing on top. Serve immediately and enjoy the fresh, crunchy, and flavorful textures!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For homemade taco seasoning, combine chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Ensure tortillas are cooled completely before removing from bowls to avoid breaking.
- Use fresh salsa verde or your favorite salsa for best flavor.
- The nacho chips add a crunchy topping but can be omitted or replaced with crushed tortilla chips if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mexican-Inspired
