Beef Taco Salad

4 servings Easy
Total: Active:
0 Ratings 

Ingredients (23)

For the tortilla bowls:

  • 4 (10-inch) flour tortillas
  • Vegetable cooking spray

For the beef:

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 tablespoons chili powder
  • 3 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup chicken broth
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon packed light brown sugar
  • Kosher salt
  • Freshly ground black pepper

For the salad:

  • 2 romaine lettuce hearts, shredded
  • 1 (15-ounce) can black beans, drained and rinsed
  • 8 ounces cherry tomatoes, halved or quartered
  • 2 scallions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 cup shredded Monterey Jack or cheddar cheese, or a mixture
  • Kosher salt
  • Freshly ground black pepper
  • 1 sliced avocado, for garnishing
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Nutritional Information
  • Calories709
  • Fat32.95g
  • Saturated fat9.0g
  • Trans fat0.81g
  • Carbs65.01g
  • Fiber16.25g
  • Sugar10.2g
  • Protein41.63g
  • Cholesterol89.02mg
  • Sodium1125.3mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Beef Taco Salad

Lean ground beef gets flavorful additions in this easy taco salad recipe (complete with baked tortilla serving bowls) adapted from Love & Olive Oil.

Tips for Beef and Ground Beef


  1. 1To make the tortilla bowls, adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 425°F. Arrange 4 oven-safe soup bowls, flattened foil balls, or 6-inch cake pans on two rimmed baking sheets, spaced evenly.
  2. 2Warm the tortillas until pliable. Spray both sides with cooking spray, then drape over the soup bowls or foil balls, or nest them inside the cake pans. Bake until the tortillas are crisp, 10 to 15 minutes, rotating the sheets and swapping the oven position halfway through baking. Let the shells cool completely before removing them from the bowls, foil, or cake pans. Set aside.
  3. 3Heat the oil in a nonstick skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes.
  4. 4Stir in the chili powder and garlic and cook until fragrant, about 30 seconds.
  5. 5Add the ground beef and cook, breaking up the meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes.
  6. 6Stir in the tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes—the mixture will be saucy. Remove from the heat and season with salt and pepper to taste.
  7. 7Combine the lettuce, beans, tomatoes, scallions, and 2 tablespoons of the cilantro in a large bowl. Toss with lime juice and season with salt and pepper to taste.
    To serve, divide the beef mixture among the tortilla-shell bowls.
    Add the salad to the bowls and sprinkle with cheese and the remaining cilantro. Garnish with the avocado.
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