Taco Salad Recipe

If using store-bought tortilla bowls, skip to next section. To make bowls from large tortillas: heat oil in a deep skillet or Dutch oven to 350°F (175°C).

Fold each tortilla into a rough bowl shape by draping it over an inverted metal mixing bowl or forming with tongs, then carefully lower into hot oil. Fry 1–2 minutes per side until golden and crisp. Drain on paper towels and sprinkle with 1/2 tsp salt while hot. Let cool to set shape.

Alternatively, bake: preheat oven to 375°F (190°C). Press tortillas into inverted oven-safe bowls or over oven racks, brush lightly with oil, bake 10–12 minutes until crisp and golden. Sprinkle with salt.

Place refried beans in a small saucepan over low-medium heat. Add 1/4 cup water or broth, cumin, and chili powder. Stir until warmed and loosened to a spoonable consistency, about 4–6 minutes. Keep warm.

If using ground beef: heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.

If using chorizo: remove casing if present and cook in skillet over medium heat until fully cooked and slightly crisp, about 6–8 minutes. Drain excess fat if desired.

If using shredded chicken, beef, or pork: warm 1 tablespoon olive oil in a skillet over medium heat, add the shredded meat and sauté 2–3 minutes until heated through.

While protein is cooking or warming, combine taco seasoning ingredients (chili powder, cumin, paprika, onion powder, garlic powder, salt, pepper) and 1/4 cup water. Pour seasoning mixture over cooked protein and stir. Simmer 2–3 minutes until sauce thickens slightly and coats the meat. Taste and adjust salt.

In a small bowl, combine 1 cup sour cream, 1 tablespoon lime juice, 1/4 teaspoon cumin, 1/4 teaspoon salt, and optional hot sauce. Mix until smooth. Refrigerate until ready to serve.

Mash the avocados in a bowl with 1 tablespoon lime juice. Fold in diced tomato (if using), 1 tablespoon minced red onion, 1 tablespoon chopped cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep chilled.

Prepare lettuce, shred cheese, dice tomato, and mince red onion as listed. Have pickled jalapeños and cilantro ready.

To assemble each tortilla bowl: Spoon about 1/4 cup warm refried beans into the bottom of each bowl to create a stable base.

Top the beans with about 1/2 cup seasoned protein per bowl (adjust depending on chosen protein).

Add 1 cup shredded romaine lettuce into each bowl (divide evenly across 4 bowls).

Sprinkle each bowl with 3–4 tablespoons shredded cheese, 1/4 cup diced tomato, and roughly 2 tablespoons finely diced red onion.

Add 1–2 tablespoons pickled jalapeños to each bowl if desired and a sprinkle of chopped cilantro.

Drizzle 2–3 tablespoons seasoned sour cream over each salad or serve on the side.

Top with 2–3 tablespoons guacamole per bowl and serve with lime wedges for squeezing.

Serve immediately so tortilla bowls remain crisp.