Crispy Tortilla Taco Bowl

Taco salad in a crispy shell with lettuce, ground beef, tomatoes, onions, and cheese, garnished on a white plate.

Crispy Tortilla Taco Bowl

When it comes to Mexican food, nothing beats the versatility and fun of a Crispy 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.

5 from 3 votes

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Course: Main Course

Cuisine: Mexican

Keyword: Salad, taco

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 476kcal

Author: Lola Jay

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

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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.

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