By Becky Hardin
Published Jun 12, 2018
A taco salad bowl is a healthier option for when I’m craving Mexican food (which is all the time). I get all the delicious ingredients (cheese, beans, salsa, tortillas) in salad form! And with a homemade tortilla bowl, this feels like a restaurant-level taco bowl. I always sprinkle on a little bit of extra cheese, and I just can’t get enough of that creamy ranch and salsa dressing. Talk about flavor!
This taco salad bowl is what I consider a great “clean out your refrigerator” recipe, where you can just take leftover produce that needs to be used up and throw it in. Add whatever you want, and leave out anything you don’t like. It’s totally customizable! As much as I enjoy making actual tacos, I love how simple it is to throw the same ingredients into a taco salad instead of cooking everything up. Putting it in a homemade tortilla bowl makes it feel just as fancy!
What’s in This Taco Salad Bowl Recipe?
- Tortillas: I used 10-inch flour tortillas, but any tortilla labeled as Burrito-sized will work.
- Ground Beef: I prefer 90% lean ground beef so that I don’t have to drain off any excess fat after cooking.
- Taco Seasoning : Adds classic Mexican flavor to the beef.
- Tomato Sauce : Adds moisture and flavor to the beef. Taco sauce also works well.
- Lettuce: Crunchy lettuce, like Romaine hearts or iceberg lettuce, works best for these salads.
- Beans: Add creaminess to the salad. I like black beans, but any kind will work.
- Olives: Sliced black olives add a briny flavor to the salad.
- Cheese: I like Mexican blend, but any shredded cheese will work.
- Onion : A bit of red onion adds bite to the salad.
- Cilantro: Adds a pop of color and freshness.
- Chopped Green Chiles: Add a little bit of spice.
- Tomatoes: I like grape or cherry tomatoes, but chopped full-sized tomatoes work as well.
- Tortilla Chips : I used Doritos nacho cheese chips, but any kind of tortilla chip works well to add crunch.
- Salsa : Adds freshness to the dressing. I prefer thin, restaurant-style salsa for a more cohesive dressing.
- Ranch Dressing : Makes this salad super creamy!
Tips for Success
- Firmly press the tortillas into the bowl so they hold their shape as they bake. You may want to put pie weights or dry beans in the tortillas to help weigh them down.
- I do not recommend using tortillas that are smaller than 8 inches, as they will not make large enough bowls.
- I like to put all of the toppings in individual bowls and let everyone DIY their taco bowls.
How to Store and Reheat
I recommend storing the tortilla bowls, beef, and toppings separately and assembling just before serving to prevent soggy salads. The tortilla bowls will keep well at room temperature for up to 1 week, the beef will keep well in the refrigerator for up to 4 days, and the lettuce and veggies will keep well for up to 5 days in the refrigerator. You can reheat the beef in the microwave or leave it cold.
Serving Suggestions
There are tons of other things to throw in (like this tomatillo avocado salsa ), but these are my go-to ingredients. I’d also suggest making some of this homemade guacamole to put on top. Or if you’re really feeling crazy, why not drizzle some queso in there? Get creative!
5-Star Review
“It was so delicious I portioned it out for myself and took some to work came home with an empty bowl!!” -Mariann Beard-Goss
Ingredients1x2x3x
- ▢ 4 (10-inch) flour tortillas
- ▢ 5 tablespoons olive oil divided
- ▢ 1 pound 90% lean ground beef
- ▢ 1 ounce taco seasoning (1 packet)
- ▢ 8 ounces tomato sauce (1 small can)
- ▢ 2 large romaine hearts chopped/shredded (or 1 large head iceberg lettuce)
- ▢ 16 ounces black beans drained and rinsed (1 can)
- ▢ 5 ounces sliced black olives drained (2 small cans)
- ▢ 1 cup shredded Mexican blend cheese
- ▢ 1 red onion diced
- ▢ ¼ cup chopped fresh cilantro
- ▢ 4 ounces chopped green chiles drained (1 can)
- ▢ 1 pint grape tomatoes chopped
- ▢ 5 ounces nacho cheese chips such as Doritos
- ▢ ½ cup salsa
- ▢ ¾ cup ranch dressing
Video
Instructions
- Preheat oven to 425°F. Brush or spray both sides of each tortilla with 1 tablespoon of olive oil. Place the tortillas inside oven-safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside. 4 (10-inch) flour tortillas, 5 tablespoons olive oil
- In a Dutch oven set over medium heat, heat the remaining 1 tablespoon of olive oil and add the beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it’s your desired consistency. Drain excess sauce. 1 pound 90% lean ground beef, 1 ounce taco seasoning, 8 ounces tomato sauce
- In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, chiles, tomatoes, and chips. Toss to combine. 2 large romaine hearts, 16 ounces black beans, 5 ounces sliced black olives, 1 cup shredded Mexican blend cheese, 1 red onion, ¼ cup chopped fresh cilantro, 4 ounces chopped green chiles, 1 pint grape tomatoes, 5 ounces nacho cheese chips
- In a small container stir together the dressing and salsa. Pour over the salad and toss to coat. ½ cup salsa, ¾ cup ranch dressing
Equipment
- Dutch Oven
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Taco Salad Bowl Step by Step
Make the Tortilla Bowls: Preheat oven to 425°F. Brush or spray both sides of each of 4 10-inch flour tortillas with 1 tablespoon of olive oil. Place the tortillas inside oven-safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
Cook the Beef: In a Dutch oven set over medium heat, heat the remaining 1 tablespoon of olive oil and add 1 pound of lean ground beef. Crumble as it cooks. Add 1 ounce of taco seasoning and 8 ounces of tomato sauce and allow to cook down until it’s your desired consistency. Drain excess sauce.
Assemble the Salads: In a large bowl mix together 2 chopped romaine hearts, the cooked beef, 16 ounces (1 can) of drained black beans, 5 ounces (2 small cans) of sliced black olives, 1 cup of shredded Mexican blend cheese, 1 diced red onion, ¼ cup of chopped fresh cilantro, 4 ounces (1 can) of chopped green chiles, 1 pint of chopped grape tomatoes, and 5 ounces of nacho cheese chips. Toss to combine.
Dress the Salads: In a small container stir together ¾ cup of ranch dressing and ½ cup of salsa. Pour over the salad and toss to coat.
More Delicious TACO RECIPES To TRY
Taco Salad
Tacos Al Pastor
Birria Tacos Recipe
Taco Dip
Taco Salad Bowl Recipe
Equipment
- Dutch Oven
Ingredients
- 4 (10-inch) flour tortillas
- 5 tablespoons olive oil divided
- 1 pound 90% lean ground beef
- 1 ounce taco seasoning (1 packet)
- 8 ounces tomato sauce (1 small can)
- 2 large romaine hearts chopped/shredded (or 1 large head iceberg lettuce)
- 16 ounces black beans drained and rinsed (1 can)
- 5 ounces sliced black olives drained (2 small cans)
- 1 cup shredded Mexican blend cheese
- 1 red onion diced
- ¼ cup chopped fresh cilantro
- 4 ounces chopped green chiles drained (1 can)
- 1 pint grape tomatoes chopped
- 5 ounces nacho cheese chips such as Doritos
- ½ cup salsa
- ¾ cup ranch dressing
Instructions
- Preheat oven to 425°F. Brush or spray both sides of each tortilla with 1 tablespoon of olive oil. Place the tortillas inside oven-safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside. 4 (10-inch) flour tortillas, 5 tablespoons olive oil
- In a Dutch oven set over medium heat, heat the remaining 1 tablespoon of olive oil and add the beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it’s your desired consistency. Drain excess sauce. 1 pound 90% lean ground beef, 1 ounce taco seasoning, 8 ounces tomato sauce
- In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, chiles, tomatoes, and chips. Toss to combine. 2 large romaine hearts, 16 ounces black beans, 5 ounces sliced black olives, 1 cup shredded Mexican blend cheese, 1 red onion, ¼ cup chopped fresh cilantro, 4 ounces chopped green chiles, 1 pint grape tomatoes, 5 ounces nacho cheese chips
- In a small container stir together the dressing and salsa. Pour over the salad and toss to coat. ½ cup salsa, ¾ cup ranch dressing
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
