This easy recipe shows you how to make your own homemade taco bowl big enough to hold an entire taco salad! Simple and delicious!
Ingredients
Homemade Taco Bowls:
4flour tortillas, 8-10 inch
¼cupneutral oil like vegetable or canola
Aluminum Foil
Taco Salad:
1poundlean ground beef or chicken
1can15 oz. can black beans, drained and rinsed
1teaspooncumin seeds, toasted
1teaspoonpaprika
2teaspoonschili powder
1teaspoongarlic salt
1head romaine lettuce, chopped
1avocado, diced
1large tomato, diced
½red onion, diced
1cupCotija cheese, crumbled
¼cupsour cream, divided
Cilantro
Limes
Instructions
To Make Taco Bowls
For each tortilla, light spray or brush a tortilla on both sides with oil (I like avocado oil, but any neutral oil will work). Warm tortilla in a skillet over medium heat. Cook for about 30 seconds per side and make sure the tortilla is lightly coated with warm oil.
Drape tortilla over a medium sized (16 ounce is good) ramekin. Crimp edges so the tortilla sits in a circle and no edges pop up. Cover the tortilla tightly with foil so it holds its shape.
Bake tortilla and ramekin for 15 minutes at 350 degrees. Remove foil. Bake for another 10 minutes.
Use a fork to gently lift tortilla off of ramekin and let cool. Repeat with other tortillas. It’s easiest if you have more than one ramekin obviously.
For Taco Bowl Filling
Toast spices briefly in a dry pan. Add to ground beef and cook over medium heat until beef is cooked through. Season with salt and pepper and adjust spice levels to your liking.
Add in drained beans and cook for another minute or two. Remove from heat.
Wash, dry, and chop lettuce. Add a layer of lettuce to bottom of each taco shell. Be sure lettuce is dry.
Top lettuce with about a good amount of the beef mixture then top with any additional toppings you would like.