When it comes to Mexican food, nothing beats the versatility and fun of a Taco Salad with Ground Beef. 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 (one of my favorite days of the week 😁) 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! Not in the mood for tacos but still want Mexican? I got you with my Quick and Easy 15 minute Beef Fajita Recipe!
Jump to:
Why You’ll Love This Recipe
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, shredded 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
If you enjoyed this video for Taco Salad with Ground Beef, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
Ingredients
Full recipe, instructions and photos in the recipe card at the end of this post
Tortilla Bowls:
- Large flour tortillas – Used as edible bowls for a fun and crispy serving option
- Ground beef or turkey – A flavorful, protein-rich base; use whichever you prefer.
- Taco seasoning + a splash of water – Adds bold, smoky flavor and helps coat the meat evenly. Make your own or you can use your favorite store brand!
- Iceberg or romaine lettuce – Crisp and refreshing; the perfect salad base.
- Refried beans (optional) – Creamy and hearty for added richness.
- Shredded cheese – Try Mexican blend, sharp cheddar, or pepper jack for a spicy kick.
- Diced tomatoes – Juicy and fresh, they brighten up the bowl.
- Red onion – Adds crunch and a sharp bite.
- Avocado slices – Creamy and cooling contrast to the spice.
- Black olives (optional) – Briny and bold, for a salty pop of flavor.
Cilantro Lime Dressing:
- Sour cream + mayonnaise – Creamy base for richness and tang.
- Chopped cilantro – Bright, herby freshness.
- Chipotle peppers in adobo – Smoky, spicy heat with tons of depth.
- Adobo sauce – Adds a smoky, savory punch.
- Crushed garlic – For bold, aromatic flavor.
- Lime juice – Brightens and balances the richness.
- Onion powder, smoked paprika, ground cumin – Adds warmth, smokiness, and classic taco flavor.
Instructions
Full recipe and instructions in the recipe card at the end of this post
Step 1: 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.
Step 2: Place the tortilla into an oven safe bowl with a flat bottom. This will help the tortilla get the bowl shape. I used a large measuring cup. Bake on a baking sheet for 10-15 minutes, or until the tortillas turn golden brown and crispy. Let cool on a cooling rack.
Step 3: Heat a skillet over medium-high heat and add the ground beef. Cook with a wooden spoon until browned.
Step 4: Drain any excess grease and stir in 1 tablespoon taco seasoning and 1 tablespoon water. Cook for another couple of minutes until the meat mixture is well-coated.
Step 5: In a blender or food processor, combine sour cream, mayonnaise, cilantro, chipotle peppers, adobo sauce, garlic, lime juice, and spices. Blend until smooth. Taste for adjustments.
Step 6: 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 and toppings.
Tips & Variations
Choose the Right Tortilla Size: Use large 10" flour tortillas. Skip the tortilla and serve is as a salad.
Make It Ahead: Prepare the dressing and tortilla bowls ahead of time for easy assembly. Save that extra dressing 🙂
Add More Crunch: For extra texture, sprinkle some crushed crispy tortillas or taco shells over the salad.
FAQ
Yes, but homemade tortilla bowls are fresher, crispier, and more fun to make!
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.
Absolutely! Swap the taco meat for black beans or refried beans for a delicious meat-free option.
You can use sliced jalapeños, grilled corn, pickled onions, or even queso fresco as favorite taco toppings.
⭐️ Recipe
Crispy Tortilla Taco Bowl
Ingredients
Salad
- 1 lb ground beef or turkey
- 1 tablespoon taco seasoning
- 1 tablespoon 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 tablespoon olive oil or cooking spray
Dressing
- ¼ teaspoon salt
- 1 cup sour cream
- ¼ cup mayonnaise
- ¼ cup packed cilantro chopped
- 1-3 chipotle peppers in adobo sauce
- 1 teaspoon adobo sauce
- 2 cloves garlic crushed
- 1.5 tablespoon lime juice
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon 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 tablespoon taco seasoning and 1 tablespoon 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.
Happy camper says
I tried this recipe today and it was great!
David says
I made this with ground chicken and it was good! Do you prefer it with beef or chicken?
Lola Jay says
Hi David! Honestly, I like them both, it's just a personal preference. I personally don't like using red meat too often so I make the chicken / turkey version more. Another thing I do sometimes is mix 85-15 ground beef and 99% lean ground turkey. Hope that helps!