TACO SALAD BOWLS That Will WOW Your Family!

Ingredients

• 4 pieces Flour Tortilla (burrito‑sized, about 10‑inch diameter)
• 2 tablespoons Olive Oil (for frying the tortillas)
• 1 pound Ground Beef (80 % lean)
• 1 medium Yellow Onion (diced)
• 1 cup Bell Pepper (diced; mixed colors if desired)
• 2 ounces Taco Seasoning (store‑bought)
• 1 cup Water (for seasoning the meat)
• 1 cup Cooked Rice (white rice, cooled)
• 1 cup Black Beans (canned, drained and rinsed)
• 1 cup Roasted Corn (canned or frozen, drained)
• 1 large Avocado (sliced)
• 1 cup Pico de Gallo (store‑bought or homemade)
• 1 cup Shredded Cheddar Cheese (or Mexican blend)
• 0.5 cup Sour Cream (full‑fat)
• 2 cups Lettuce (shredded, completely dry)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the other ingredients.

   Time: PT5M

   Temperature: 350°F

2. Heat Oil for Tortillas

   Add 2 Tbsp olive oil to a skillet and heat over medium heat until shimmering.

   Time: PT2M

3. Fry First Tortilla

   Place one burrito‑sized flour tortilla in the hot oil. Cook for about 30 seconds until the surface blisters, then flip and cook the other side for another 30 seconds.

   Time: PT1M

4. Shape Tortilla Bowl

   Transfer the blistered tortilla to an oven‑safe bowl, gently pressing it against the sides to form a cup shape.

   Time: PT0.5M

5. Repeat for Remaining Tortillas

   Repeat steps 3 and 4 for the remaining three tortillas, creating four tortilla bowls.

   Time: PT2M

6. Bake Tortilla Bowls

   Place the filled bowls on a baking sheet and bake in the preheated oven for 15 minutes, or until the tortilla is golden and crisp.

   Time: PT15M

   Temperature: 350°F

7. Sauté Onion

   While the bowls bake, add 1 Tbsp oil to the skillet over medium‑high heat. Add the diced onion and sauté for 2 minutes until translucent.

   Time: PT2M

8. Brown Ground Beef

   Add the ground beef to the skillet, season with salt and black pepper, break it up with the spatula, and cook for about 5 minutes until fully browned.

   Time: PT5M

9. Drain Excess Grease

   Remove the skillet from heat and carefully drain any excess fat into a heat‑proof container.

   Time: PT1M

10. Add Peppers and Seasoning

    Return the skillet to medium heat, add the diced bell pepper, 2 oz taco seasoning, and 1 cup water. Stir and let simmer for 3 minutes until the sauce thickens.

    Time: PT3M

11. Assemble Taco Salad Bowls

    Remove the baked tortilla bowls from the oven. Fill each with dry shredded lettuce, a scoop of cooked rice, seasoned taco meat, black beans, roasted corn, avocado slices, pico de gallo, shredded cheese, and a dollop of sour cream.

    Time: PT5M

12. Serve

    Serve the taco salads immediately while the tortilla bowls are still warm and crunchy.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

55 g

Fat

25 g

Fiber

8 g