Creamy Taco Salad Bowl
Servings: 4
Calories: 934kcal
TACO SALAD is one of my favorite weeknight meals. It's simple, fresh, and easy to make. Taco Bowls are like a healthy version of my favorite Mexican dishes! We just love these CREAMY TACO SALAD BOWLS any night of the week. With a homemade tortilla bowl and loaded with all the toppings, this recipe can't be beat.
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Ingredients
- 4 10 inch flour tortillas
- Olive Oil divided
- 1 lb lean ground beef
- 1 ounce taco seasoning click for homemade recipe!
- 8 ounces tomato sauce
- 2 large romaine hearts chopped/shredded (or 1 large head iceberg lettuce)
- 16 ounces black beans
- 5 ounces sliced black olives
- 1 cup shredded Mexican blend cheese
- 1 red onion diced
- 1/4 cup fresh cilantro chopped
- 4 ounces green chiles, drained
- 1 pint grape tomatoes chopped
- 5 ounces nacho cheese chips such as doritos
- 1/2 cup thin salsa store-bought or click for recipe
- 3/4 cup creamy ranch store-bought or click for recipe
Instructions
- Preheat oven to 425F. Brush or spray both sides of each tortilla with olive oil. Place torillas inside oven safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
- In a dutch oven over medium heat, heat 1 tbsp olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it's your desired consistency. Drain excess sauce.
- In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.
- In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.
- Enjoy!
Video
Nutrition
Calories: 934kcal | Carbohydrates: 71g | Protein: 47g | Fat: 52g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 2757mg | Potassium: 1578mg | Fiber: 18g | Sugar: 12g | Vitamin A: 2540IU | Vitamin C: 37.5mg | Calcium: 356mg | Iron: 8mg