Taco Salad

taco salad bowl recipe

5 from 2 reviews


  • Flour tortillas, taco or burrito size
  • Spray oil
  • Choose any toppings you like:
  • Refried beans
  • Lettuce
  • Tomato
  • Cheese
  • Jalapeños
  • Avocado or guacamole
  • Sour Cream
  • Pico de Gallo
  • Salsa or hot sauce
  • Ranch dressing


  1. Set oven to 375ºF
  2. Soften tortillas by microwaving briefly if they are stale.
  3. For burrito size tortillas, get one small oven-proof bowl for each shell and a large baking sheet. Set the bowl(s) upside down on the baking shet and spritz lightly with oil. Press the tortillas around the bowls, pressing and folding them so they keep their shape. Spray outside lightly with oil.
  4. For taco-size tortillas, turn a muffin tin upside down. Spritz both sides of each tortilla lightly with oil and tuck into the space between muffin cups.
  5. Bake for 8 minutes. For large tortillas, after 8 minutes, carefully flip the tortillas off the bowls (lift away from you to avoid steam burning your hand) and return to the oven for another 2-4 minutes to cook completely. Small tortillas will be cooked after 8 minutes.
  6. Spread beans in the bottom, then top with meat or veggies of your choice, then salad ingredients.
  7. Serve warm.

Pin It on Pinterest

Scroll To Top