Easy Taco Salad Bowls Recipe: Crispy, Fresh, and Delicious!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often cheaper.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories, while processed cheese is usually less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is often more affordable.

Place a large non-stick skillet over medium heat and add about 2 tablespoons of oil.

Once the oil is hot, add the tortillas and fry for 30 to 45 seconds on each side until golden brown spots appear.

Transfer the fried tortillas immediately over an oven-safe bowl to shape them into taco bowls.

Add more oil to the skillet and continue frying the remaining tortillas.

Once all tortillas are shaped, transfer them to a baking sheet and bake in a preheated oven at 350°F for 12 to 14 minutes until crispy and golden brown.

After baking, transfer the taco bowls to a wire rack to prevent them from steaming inside.

While they cool, cook the ground beef in a large skillet over medium heat until browned and no pink spots remain.

Drain excess fat from the beef and add taco seasoning and 1/2 cup of water, cooking for 3 to 5 minutes until most of the liquid evaporates.

In a bowl, mix sour cream, mayonnaise, and 2 tablespoons of fresh lemon juice, adding garlic powder and optional hot sauce to taste.

Chop iceberg lettuce, dice red onion, and fresh tomatoes, keeping toppings separate for a buffet-style serving.

Slice the avocado into quarters, remove the pit, peel the skin, and chop it.

Assemble the taco salad by starting with the crispy tortilla bowl, adding a generous amount of taco meat, followed by lettuce, tomatoes, avocado, red onion, and shredded cheddar cheese.

Top with fresh cilantro and drizzle salsa over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens