Baked Taco Bowl Salad Recipe

Name: Baked Taco Bowl Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (10 inch) flour tortillas, room temperature; nonstick cooking spray; kosher salt; 1 (1 ounce) envelope taco seasoning (Lawry's); 1 lb ground beef; 4 cups lettuce leaves; 1 large tomatoes, chopped; 1/2 cup sliced green onion, divided; 1/2 cup sliced ripe olives, divided; 1 cup shredded cheddar cheese (about 4 oz ); sour cream (optional); salsa (optional)

Servings: persons

4 (10 inch) flour tortillas, room temperature
nonstick cooking spray
kosher salt
1 (1 ounce) envelope taco seasoning (Lawry's)
1 lb ground beef
4 cups lettuce leaves
1 large tomatoes, chopped
1/2 cup sliced green onion, divided
1/2 cup sliced ripe olives, divided
1 cup shredded cheddar cheese (about 4 oz )
sour cream (optional)
salsa (optional)

1
Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
2
Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
3
In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
4
TO SERVE:
5
Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (10 inch) flour tortillas, room temperature, nonstick cooking spray, kosher salt, 1 (1 ounce) envelope taco seasoning (Lawry's), and more.

Yes, Baked Taco Bowl Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Taco Bowl Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions