Taco Salad | Tortilla Bowl Southwest | Quick Easy Meal Recipe | Berry Berry Life

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey is leaner, while lentils are budget-friendly and plant-based.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while monterey jack is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt provides creaminess with fewer calories, while cottage cheese is a cost-effective alternative.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: puffed corn snacks

Baked chips are lower in fat, and puffed corn snacks can be more economical.

Preheat the oven to 350 degrees Fahrenheit.

Lightly oil a medium glass bowl.

Fold the tortilla into the shape of the bowl and press it into the sides of the bowl.

Place the tortilla bowls on a baking sheet and bake for 15 minutes.

Flip the tortilla bowls and bake for another 15 minutes.

While the tortilla bowls are baking, prepare the salad dressing by combining olive oil, lemon or lime juice, minced garlic, chopped cilantro, ground black pepper, toasted cumin powder, red chili flakes, and salt in a salad dressing container and stir vigorously.

Chop the romaine lettuce into strips and transfer to a salad bowl.

Chop the tomatoes into medium-sized pieces and add to the salad bowl.

Chop the red onion into small pieces and add to the salad bowl.

Add black beans, corn, vegan chorizo, and vegan cheese to the salad bowl.

Cut the avocados just before serving and scoop the pieces into the salad bowl.

Mix the salad ingredients together before adding the dressing.

Drizzle the dressing over the salad and mix again.

Transfer the salad to the homemade tortilla bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens