Julie Clark
Posted:
Taco Bowl Recipe
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Love taco salads? Make our taco bowl recipe with lettuce and taco meat in a baked flour tortilla shell. All of the taco toppings you love, served in an edible bowl.
Use our method to bake 8″ flour tortillas in the shape of a bowl. The baked, not fried, bowls are a lighter way to enjoy a taco salad. Season ground beef with our homemade taco seasoning, then top with fresh pico de gallo (or restaurant style salsa) and homemade guacamole. This easy dinner recipe is delicious with Mexican street corn, Mexican rice and refried beans.
About this Taco Bowl recipe:
Matt’s go-to order at Mexican restaurants is steak fajitas. Mine is either arroz con pollo, chicken fajitas, or a taco salad bowl with a flour tortilla shell.
The restaurant taco salads are traditionally fried, but at home I can bake the soft tortillas into a bowl shape and enjoy a lighter version of the same beef taco bowl salad. It leaves room for a bite of tres leches cake!
You’ll love how versatile this recipe is, from using low carb tortillas, to lean meats like ground chicken or ground turkey, or adding whatever toppings you like. Or make our frito taco salad, vegetarian taco salad or layered Mexican salad and serve it in one of these taco bowl tortillas.
If you love trying variations on taco nights, be sure to try our baked tacos, impossible taco pie, taco lasagna or taco pasta salad.
Enjoy! -Julie
Taco Bowl Recipe
Love taco salads? Make our taco bowl recipe with lettuce and taco meat in a baked flour tortilla shell. All of the taco toppings you love, served in an edible bowl.
Servings 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
- 4 8-9" flour tortillas
- cooking spray
- 1 pound lean ground beef
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and black pepper adjusted to taste
- 1/4 cup water
- 1 tablespoon tomato paste
- 1 can black beans drained and rinsed, 15 ounces
- 4 cups romaine lettuce chopped
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F (190°C). Spray both sides of each tortilla with cooking spray. 4 8-9" flour tortillas, cooking spray
- Place each tortilla on a piece of aluminum foil that is slightly larger than the tortilla. Place a small, oven-safe bowl in the center of the tortilla and begin to shape the tortilla in a bowl shape around the dish, using the foil for support. Do this to all four tortillas and place on a baking sheet. Bake for 7-8 minutes or until golden and crispy. Remove from the foil and allow to cool on a wire rack.
- In a large skillet over medium-high heat, cook the beef with the chili powder, smoked paprika, cumin, onion powder, garlic powder, salt and pepper until fully cooked, about 6-7 minutes. 1 pound lean ground beef, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt and black pepper
- Stir in the water and tomato paste until evenly incorporated. Remove from heat and gently fold the black beans into the beaf mixture. ¼ cup water, 1 tablespoon tomato paste, 1 can black beans
- Begin to assemble the taco salad bowls by adding a cup of shredded romaine lettuce to each bowl. Next, add ¼ of the beef and bean mixture to each bowl. 4 cups romaine lettuce
- Top with Pico de Gallo, sour cream, guacamole, and shredded cheddar cheese. 1 cup pico de gallo, ½ cup sour cream, ½ cup guacamole, ½ cup cheddar cheese
Notes
- Make long-grain rice (white rice or brown rice) for a taco rice bowls. You can even use cauliflower rice for a low-carb version.
- For more flavor, top with fresh cilantro, hot sauce or lime juice.
Nutrition
Calories: 540kcal | Carbohydrates: 46g | Protein: 38g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 852mg | Potassium: 1054mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5340IU | Vitamin C: 9mg | Calcium: 231mg | Iron: 7mg
Ingredients for Taco Bowls
Many of the ingredients for this taco bowl recipe are versatile and dependent on the flavors you prefer. Here are they key ingredients:
- As always, you can add any other veggies you’d like: red onions, jalapeños or sliced bell peppers,
- Love shrimp tacos? Make our fried shrimp in our firecracker shrimp recipe, but leave off the sauce. Top the taco bowls with shrimp!
See the recipe card for full ingredients and amounts.
How to Make Taco Bowls
- Prepare. Preheat the oven to 375°F (190°C). Spray both sides of each tortilla with cooking spray.
- Bake the tortillas. Place each tortilla on a piece of aluminum foil that is slightly larger than the tortilla. Place a small, oven-safe bowl in the center of the tortilla and begin to shape the tortilla in a bowl shape around the dish, using the foil for support. Do this to all four tortillas and place on a baking sheet. Bake for 7-8 minutes or until golden and crispy. Remove from the foil and allow to cool on a wire rack.
- Cook the meat. In a large skillet over medium-high heat, cook the beef with the chili powder, smoked paprika, cumin, onion powder, garlic powder, salt and pepper until fully cooked, about 6-7 minutes.
- Add the beans. Stir in the water and tomato paste until evenly incorporated. Remove from heat and gently fold the black beans into the beaf mixture.
- Assemble the taco bowls. Begin to assemble the taco salad bowls by adding a cup of shredded romaine lettuce to each bowl. Next, add ¼ of the beef and bean mixture to each bowl. Top with Pico de Gallo, sour cream, guacamole, and shredded cheddar cheese.
Frequently Asked Questions
Can I use leftover taco meat?
Yes! This is a great recipe for leftover taco meat, or for meal prepping by making the taco meat in advance. Reheat the meat quickly in the microwave for an easy ground beef taco bowl.
Can I use tortilla chips as a base instead?
Yes! It’s similar to our loaded nachos or tortilla chip mexican pizza.
What is an ingredient swap to make this healthier?
Try Greek yogurt instead of sour cream.
Is this similar to Taco Bell’s Power Bowl?
Yes! That menu item was popular as a high protein dinner. Use the fillings and serve in a traditional bowl instead of a flour tortilla for a power bowl copycat recipe. Serve with an avocado ranch dressing.
