Fiesta Taco Salad Bowls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 4 large flour tortillas
  • cooking spray
  • 1 pound ground beef (or use a rotisserie chicken breast, diced)
  • 1 can black beans, drained and rinsed
  • 2-4 tablespoons taco seasoning mix (to your taste)
  • 1-2 heads romaine lettuce, washed, dried and ripped or cut into bite size pieces
  • 1-2 tomatoes, diced
  • 1-2 green onions, chopped
  • 1 cup shredded cheese, (I prefer Monterey Jack or Cheddar)
  • 1 avocado, diced (check out my pics on how to do this quickly and easily)
  • handful of tortilla chips, crushed to bite size pieces
  • ¼-1/2 jar of your favorite salsa
If you don't have a favorite salsa, my all time store bought fave (when I don't have time to make my own) is Herdez brand medium salsa.
Instructions
For the tortilla bowls:
  1. Preheat oven to 375 degrees.
  2. Wrap tortillas in slightly damp paper towels.
  3. Place in microwave for 20-30 seconds until softened and pliable.
  4. If using the molds, place into center of mold and push down to form into the mold.
  5. If using your own oven proof bowl, spray bowl with nonstick cooking spray and gently form tortilla into bowl, folding in places if necessary to create the bowl shape.
  6. Place on a baking sheet and bake 10-15 minutes until lightly browned and crisp. (if the center is still soft, continue to bake until crisp and lightly browned.)
For the salad:
  1. Start by cooking the ground beef in a large pan over medium high heat. Once cooked through, add taco seasoning mix and a couple tablespoons of water, stirring to combine completely.
  2. Turn off heat and add drained and rinsed black beans to meat. Stir. Let sit.
  3. If using romaine lettuce, prepare lettuce and add to a large salad bowl. (I find that when I use iceberg lettuce, I end up with a soggy salad, so I prefer romaine which stays crisp and gives a good crunch to the salad)
  4. Add tomatoes, green onions, avocado and shredded cheese.
For the avocado:
Cut in half, pull pit, slice into dice size pieces and use a large spoon to gently slide between the skin and the meat of the avocado, easily removing the diced pieces.
For the cheese:
I shred my own cheese, to avoid the additives used to keep the pre-shredded cheese from clumping...Google it sometime and you'll have to see for yourself if the convenience of not getting out the grater outweighs all the "extras" you get with the pre-shredded stuff.
  1. Pour in the salsa and toss well before adding ground beef mixture and crushed tortilla chips.
  2. Toss salad.
  3. Place tortilla bowls on individual plates and fill with taco salad. Enjoy!
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/07/07/fiesta-taco-salad-bowl/