Taco Salad Bowls

Taco salad night is always a hit at the dinner table. It's like building your own delicious masterpiece! Picture a crispy taco bowl piled high with fresh, vibrant greens, savory seasoned meat, and all the toppings you can imagine. Whether you’re adding a kick of jalapeños, squeezing a zesty lime over the top, or drizzling on a creamy mix of salsa, sour cream, or guacamole, each bite is an adventure. The best part? Everyone can customize their bowl to fit their cravings, making it a fun and interactive meal that brings the whole family together. It's easy, it's colorful, and it's just plain delicious! 

Ingredients:

For the Taco Salad:  (All ingredients are optional when it comes to what to put in it, this is some that i recommend for ideas!)

• 1 lb ground beef (or chicken, turkey, or plant-based protein)

• 1 packet taco seasoning (or homemade seasoning)

• 1 tbsp olive oil (for cooking)

• 4 cups lettuce (romaine or mixed greens), chopped

• 1 cup cherry tomatoes, halved

• 1/2 cup red onion, thinly sliced

• 1 cup corn (fresh, frozen, or canned)

• 1/2 cup black beans (drained and rinsed)

• 1/2 cup shredded cheese (cheddar, Mexican blend, or your favorite)

• 1/2 avocado, diced

• 1/4 cup cilantro, chopped (optional)

• 1/4 cup sliced jalapeños (optional)

• Lime wedges (for serving)
  
  

Taco Bowl Shell: 

• 4 large flour tortillas (or corn tortillas for a gluten-free option) or as many as you want to make for your family. 10" shells work great for bowls. 

• Olive oil spray or a little olive oil for brushing
  
  

Dressing Options:

• Salsa

• Sour cream or Greek yogurt

• Guacamole

• Ranch dressing

• Cilantro-lime dressing
  
  

Instructions:

Make the Taco Bowl Shells:

1. Preheat your oven to 375°F (190°C).
   
   

2. Brush or spray the tortillas lightly with olive oil on both sides.  (you can quickly put these in a little oil on the stovetop too if you like before baking, to help get the 'bubbles'  on your shells! Just about 60-90 seconds each side should do it, then move on to baking)
   
   

3. Shape the tortillas into bowls: Place an oven-safe bowl (like a ramekin or upside-down small ovenproof bowl) on a baking sheet. Drape the tortilla over the bowl and gently tuck the edges underneath to form a bowl shape.
   
   

4. Bake for 10-12 minutes, or until the edges are golden and crispy. You can check halfway through and adjust if needed.
   
   

5. Once done, let the taco bowls cool slightly, and then carefully remove them from the bowl.
   
   

Prepare the Taco Salad:

1. Cook the Protein: In a large skillet, heat the olive oil over medium heat. Add your ground beef (or chosen protein) and cook until browned. Drain any excess fat. Stir in the taco seasoning and follow the packet directions (usually adding a little water and simmering until thickened).
   
   

2. Assemble the Salad:
   In each taco bowl shell, layer the chopped lettuce as the base. Top with a generous portion of the seasoned ground beef (or your protein choice).
   
   

3. Add Fun Toppings:
   Get creative with toppings! Add as many or as few of these as you like:
   
   

   • Cherry tomatoes

   • Red onion

   • Corn

   • Black beans

   • Shredded cheese

   • Avocado

   • Cilantro

   • Jalapeños

   • Lime wedges for squeezing over the top
     
     

4. Dress It Up:
   Drizzle your favorite dressing on top or serve it on the side. Salsa, sour cream, guacamole, and ranch all make great options!
   
   

Serve and Enjoy:

Serve your taco salad bowls immediately, and enjoy the crunch of the homemade taco shell paired with fresh, vibrant ingredients and a variety of fun toppings. Perfect for a weeknight dinner or a gathering with friends and family!

Feel free to mix and match toppings based on what you love — it’s a customizable, fun way to eat!