Tex-Mex Taco Salad Bowls
by Amanda Keefer
Looking for a healthy makeover for your next taco Tuesday? Try these Tex-Mex Taco Salad Bowls for a nice easy spin on a classic dinner idea. Kids will love to assemble their own taco salad bowls with a variety of toppings. Mix in more veggies like onions, shredded carrots, and chopped sweet peppers.
These Tex-Mex Taco Salad Bowls are super easy to make and so customizable, the whole family can participate in making dinner. We kept this recipe simple by using bagged salad but if you want to chop up your favorite greens, that works, too! When we have it, I like to use Romaine or Iceberg Lettuce. Then get to adding all of your favorite toppings!
Key Ingredients for these Taco Salad Bowls
Whole Wheat Tortillas– We chose whole wheat tortillas for extra nutrients of the whole grain. But of course you can use flour tortillas or corn as well!
Lettuce– Like I mentioned we kept it super simple by using a bagged salad kit but feel free to use your favorite lettuce of choice!
Lean Ground Beef– Since ground beef is a staple in most households, that is what we used. Sometimes we change it up and use ground turkey or even ground chicken as well!
Taco Seasoning– You can use store bought taco seasoning or you can whip up a quick batch of homemade seasoning, too!
Toppings of choice– This recipe calls for cherry tomatoes, avocado, and cheese. The best part is you can load up as many vegetables and toppings and customize to each family member’s liking!
How to make these Tex-Mex Taco Salad Bowls
Step 1: Prepare the tortillas
First start by preparing the tortilla bowls by flipping over a muffin tin and laying a sprayed tortilla over four of the muffin inserts. Then bake the tortillas for about 10-15 minutes until they start to brown.
Step 2: Prepare the meat
Next heat your skillet over medium heat and add in the ground beef. Brown, drain, and return back to the pan. Stir in the taco seasoning and water and let simmer.
Step 3: Assemble the Taco Salad Bowls
Once the tortillas are done, flip them out of the muffin tin and fill with lettuce, meat, and all of your favorite toppings of choice!
Frequently Asked Questions
What do you need to make Taco Salad Bowls?
To make the actual shells, you will need tortillas, cooking oil, and either a muffin tin or tortilla mold.
What to top taco salad with?
Well we liked it with cheese, tomatoes, and avocado. But you can load these salad bowls with corn, black beans, shredded carrots, bell peppers, and any other toppings your family enjoys.
Can I make this recipe ahead of time?
Sure! You can always have the meat seasoned and cooked and reheat when ready to serve. Also you can prepare all of your toppings earlier in the day by chopping you vegetables and portioning into bowls to make assembling quick and easy at dinner time!
Tex-Mex Taco Salad Bowls
Equipment
Ingredients
- 4 8-inch whole wheat tortillas
- 1 pound lean ground beef
- 1 tablespoon homemade taco seasoning
- 1 5 oz. bag salad greens
- 1/2 cup shredded low-fat Cheddar cheese
- 1 cup no-salt-added corn
- 1 cup cherry tomatoes quartered
- 1 avocado diced
- 1/2 cup ranch dressing
Instructions
- Preheat oven to 375°F.
- Lightly spray both sides of tortillas with cooking spray. Turn a 12-cup muffin tin upside down and nestle tortillas in the space between 4 cups to form a bowl.
- Bake 10-15 minutes, or until firm and beginning to brown. Remove from oven and let cool.
- Heat skillet over medium heat. Add ground beef and cook 7-10 minutes, or until browned and cooked through. Drain and return to skillet. Reduce heat to low, add taco seasoning and ¼ cup water and let simmer 1-2 minutes.
- Fill taco bowl with salad, ground beef, cheese, corn, tomato and avocado. Top with dressing.
