Crispy Taco Salad Recipe
A large flour tortilla bowl filled with ground beef or chicken, topped with shredded cheese and served with rice and beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Salad Bowl
Filling
Toppings
Sides
Method
Prepare Taco Salad Bowl
- 1
Make the Tortilla Bowl
Preheat the oven to 375°F (190°C). Brush both sides of the flour tortillas with vegetable oil. Gently place each tortilla into an oven-safe bowl to mold them into a bowl shape. Bake in the preheated oven for about 10-12 minutes until they are crispy and golden brown. Remove from the oven and let cool.
Cook Filling
- 2
Prepare the Meat
In a skillet over medium heat, add the ground beef or chicken, cooking until browned (about 5-7 minutes). Drain excess fat if necessary. Stir in the taco seasoning and water, mixing well. Simmer for about 5 minutes until the mixture thickens and is heated through.
Assemble Salad
- 3
Build the Taco Salad
Once the tortilla bowls have cooled, fill each bowl with the cooked meat mixture. Top with shredded cheese, lettuce, diced tomatoes, sour cream, and salsa. Serve immediately.
Prepare Sides
- 4
Serve with Rice and Beans
On the side of each taco salad bowl, serve a portion of cooked rice and refried beans. This will complement the salad and make it a complete meal.
