Taco Salad with Crispy Baked Tortilla Bowls
Taco salads are one of our family’s favorites, because they are an easy weeknight meal that you can prep ahead. Plus, they are so fun and delicious, with limitless variations, even our kids love them! Yes, a salad kids will like!
We like to make them extra special with easy crispy tortilla bowls that are baked in the oven. They are perfectly crisp, create a beautiful presentation, and are healthier than deep fried bowls, but equally delicious.
We’ll show you step-by-step how to make them, along with our favorite homemade taco seasoning, and the quick salsa ranch dressing we like to top our salads with.
Watch us make them here:
Taco Salad with Crispy Baked Tortilla Bowls
Taco salads are one of our family's favorites, because they are an easy weeknight meal that you can prep ahead, plus they are so fun and delicious, with limitless variations, even our kids love them! Yes, a salad kids will like! We like to make them extra special with easy crispy tortilla bowls that are baked in the oven. They are perfectly crisp, create a beautiful presentation, and are healthier than deep fried bowls, but equally delicious. We'll show you step-by-step how to make them, along with our favorite homemade taco seasoning, and the quick salsa ranch dressing we like to top our salads with. Then serve up your salads taco bar style!
Ingredients
- 1 LB ground beef or chicken
Taco Seasoning:
- 1/2 cup chili powder
- 3 Tbsp onion powder
- 3 Tbsp instant minced onion
- 2 Tbsp sea salt
- 2 Tbsp cumin
- 1 Tbsp garlic powder
- 1 Tbsp paprika
Salsa Ranch Dressing:
- 1 cup mayo
- 1 cup milk whole or skim is fine
- 3 Tbsp hidden Valley ranch seasoning
- 1/2 cup salsa or to taste
Tortilla Bowls:
- flour tortillas room temp or slightly warmed
- avocado oil
- heavy duty foil
Taco Salad Toppings:
- iceburg/romaine lettuce shredded
- red kidney beans rinsed and drained
- shredded Mexican cheese blend
- seasoned taco meat
- corn can or fresh cut off cob
- olives sliced
- red bell peppers diced
- radishes sliced
- pepperocinis or pickled jalapeños
- grape tomatoes diced
- avocado diced
- green onions sliced
Instructions
- Combine taco seasoning ingredients.
- Cook desired taco meat in a skillet, breaking it up, and drain grease. Add 2 Tbsp taco seasoning per pound of meat, along with a bit of water (about 1/4 cup) to moisten, and allow to simmer on low about 10 minutes.
- For salsa ranch dressing, whisk together mayo, milk, and ranch seasoning to thicken, then stir in salsa.
- For tortilla bowls, place a medium mixing bowl upside down, and form foil to the outside to create a foil dome. Remove foil from bowl carefully, and place on a baking sheet.
- Preheat oven to 375 degrees.
- Brush both sides of tortilla with oil, and drape over foil dome, and gently pleat sides to form bowl shape.
- Bake 10 minutes, until golden brown, then transfer to cooking rack.
- Serve salads taco bar style!
Notes
This recipe makes more taco seasoning and dressing than needed for 1 meal.
Tortilla bowls will stay crispy and fresh for a few days!