When it comes to Mexican food, nothing beats the versatility and fun of a Crispy Tortilla Bowl Taco Salad. This homemade taco salad bowl combines all your favorite taco salad ingredients like ground beef, fresh veggies, creamy dressing, and melty cheese, served in a crunchy tortilla bowl. Whether it’s for Taco Tuesday or your next taco night, this recipe is a great idea to elevate your taco game and add some delicious variety. And if you love taco recipes with a twist, you’ve got to try my Taco Hash browns or my Loaded Taco Potato Bowl!
Why You’ll Love These Crispy Taco Bowls
Homemade Tortilla Bowls: These crispy baked tortilla bowls are easy to make with large flour tortillas, offering the perfect base for your salad.
Customizable: Swap out ground beef for ground turkey, chicken breast, or even black beans for a vegetarian option.
Edible and Fun: Serving your salad in crunchy taco salad shells adds a unique twist that’s as enjoyable to eat as it is to make.
Perfect for Sharing: This recipe is ideal for family meals, parties, or entertaining guests on Taco Tuesday.
If you changed your mind and are in the mood for a different type of bowl, then you can’t go wrong with my Beef Vermicelli recipe in a bowl!
Crispy Tortilla Bowl Taco Salad Video
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Ingredients for Crispy Tortilla Bowl Taco Salad
Full recipe, instructions and photos in the recipe card at the end of this post
Salad:
- 1 lb ground beef or turkey
- 1 tbsp taco seasoning
- 1 tbsp water
- 1 head iceberg lettuce, chopped (or romaine hearts)
- Refried beans (optional)
- Mexican blend cheese, sharp cheddar, or pepper jack
- 2 tomatoes, diced
- ½ red onion, diced
- 2 avocados, sliced
- Fresh cilantro, chopped
- Black olives (optional)
Tortilla Bowls:
- 4 large flour tortillas (10″)
- 2 tbsp olive oil or cooking spray
Dressing:
- ¼ tsp salt
- 1 cup sour cream
- ¼ cup mayonnaise
- ¼ cup packed cilantro, chopped
- 1-3 chipotle peppers in adobo sauce
- 1 tsp adobo sauce
- 2 cloves garlic, crushed
- 1.5 tbsp lime juice
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
Instructions
Full recipe, instructions and photos in the recipe card at the end of this post
Make the Crispy Tortilla Bowls
- Heat the oven to 375F.
- Heat a pan on medium-high heat and add in some olive oil.
- Add the tortilla, one at a time, and cook for 30 seconds per side or until nice and golden.
- Place the tortilla into an oven safe bowl with a flat bottom. This will help the tortilla get the bowl shape.
- Bake on a baking sheet for 10-15 minutes, or until the tortillas turn golden brown and crispy. Let cool on a cooling rack.
Cook the Taco Meat
- Heat a skillet over medium-high heat and add the ground beef. Cook with a wooden spoon until browned.
- Drain any excess grease and stir in 1 tbsp taco seasoning and 1 tbsp water. Cook for another couple of minutes until the meat mixture is well-coated.
Prepare the Dressing
- In a blender or food processor, combine sour cream, mayonnaise, cilantro, chipotle peppers, adobo sauce, garlic, lime juice, and spices. Blend until smooth.
- Taste and adjust spice level by adding more chipotle peppers or a little bit of lime juice.
Assemble the Taco Salad
- Spread a layer of refried beans (optional) on the bottom of the bowl.
- Add a base of chopped lettuce, followed by the seasoned taco meat.
- Top with favorite taco toppings like diced tomatoes, red onion, avocado slices, shredded cheese, and fresh cilantro. Add black olives if desired.
- Drizzle with the chipotle dressing and garnish with crushed tortilla chips for added crunch.
Tips for the Best Taco Salad
- Choose the Right Tortilla Size: Use large flour tortillas for family-sized bowls or smaller tortillas for individual portions.
- Make It Ahead: Prepare the dressing and tortilla bowls ahead of time for easy assembly.
- Add More Crunch: For extra texture, sprinkle some crushed crispy tortillas or taco shells over the salad.
- Customize Your Protein: Swap out ground beef for ground turkey, chicken breast, or even grilled shrimp for variety.
FAQ
Can I use store-bought tortilla bowls?
Yes, but homemade tortilla bowls are fresher, crispier, and more fun to make!
How do I store leftovers?
Store salad ingredients separately in an airtight container. Tortilla bowls are best enjoyed fresh, but you can store them for a day or two in a cool, dry place.
Can I make this vegetarian?
Absolutely! Swap the taco meat for black beans or refried beans for a delicious meat-free option.
What are some alternative toppings?
You can use sliced jalapeños, grilled corn, pickled onions, or even queso fresco as favorite taco toppings.
What’s the best way to serve this dish?
Serve the salad in the crispy taco bowl with the dressing on the side, so everyone can customize their portions.
Crispy Tortilla Taco Bowl
Ingredients
Salad
- 1 lb ground beef or turkey
- 1 tbsp taco seasoning
- 1 tbsp water
- 1 head iceberg lettuce chopped (or romaine hearts)
- Refried beans optional
- Mexican blend cheese sharp cheddar, or pepper jack
- 2 tomatoes diced
- ½ red onion diced
- 2 avocados sliced
- Fresh cilantro chopped
- Black olives optional
Tortilla Bowls
- 4 large flour tortillas 10″
- 2 tbsp olive oil or cooking spray
Dressing
- ¼ tsp salt
- 1 cup sour cream
- ¼ cup mayonnaise
- ¼ cup packed cilantro chopped
- 1-3 chipotle peppers in adobo sauce
- 1 tsp adobo sauce
- 2 cloves garlic crushed
- 1.5 tbsp lime juice
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
Instructions
Make the Crispy Tortilla Bowls
- Heat the oven to 375F.
- Heat a pan on medium-high heat and add in some olive oil.
- Add the tortilla, one at a time, and cook for 30 seconds per side or until nice and golden.
- Place the tortilla into an oven safe bowl with a flat bottom. This will help the tortilla get the bowl shape.
- Bake on a baking sheet for 10-15 minutes, or until the tortillas turn golden brown and crispy. Let cool on a cooling rack.
Cook the Taco Meat
- Heat a skillet over medium-high heat and add the ground beef. Cook with a wooden spoon until browned.
- Drain any excess grease and stir in 1 tbsp taco seasoning and 1 tbsp water. Cook for another couple of minutes until the meat mixture is well-coated.
Prepare the Dressing
- In a blender or food processor, combine sour cream, mayonnaise, cilantro, chipotle peppers, adobo sauce, garlic, lime juice, and spices. Blend until smooth.
- Taste and adjust spice level by adding more chipotle peppers or a little bit of lime juice.
Assemble the Taco Salad
- Spread a layer of refried beans (optional) on the bottom of the bowl.
- Add a base of chopped lettuce, followed by the seasoned taco meat.
- Top with favorite taco toppings like diced tomatoes, red onion, avocado slices, shredded cheese, and fresh cilantro. Add black olives if desired.
- Drizzle with the chipotle dressing and garnish with crushed tortilla chips for added crunch.
I tried this recipe today and it was great!