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!
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!
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.
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