Taco Bowl Recipe
A vibrant and easy-to-make taco bowl recipe packed with fresh vegetables, seasoned protein, and flavorful toppings. Perfect for weeknight dinners or gatherings, this customizable dish is always a hit!
Ingredients
Taco Salad Shells
- 4 large flour tortillas or pre-made taco salad shells
- Cooking spray or oil
Protein
- 1 lb ground beef or chicken, turkey, or plant-based protein
- 1 tbsp taco seasoning
- ¼ cup water
Vegetable Base
- 2 cups romaine lettuce chopped
- 1 cup tomatoes diced
- ½ cup red onions diced
- ½ cup corn kernels fresh or canned
- ½ cup black beans drained and rinsed
Toppings
- 1 cup shredded cheese cheddar or Monterey Jack
- ½ cup guacamole or diced avocado
- ½ cup sour cream
- ½ cup sliced jalapeños
- Fresh cilantro chopped
- Lime wedges for garnish
Instructions
- Prepare the Taco Salad Shells :
- Preheat the oven to 375°F (190°C).
- Lightly coat both sides of the tortillas with cooking spray or oil.
- Drape tortillas over small oven-safe bowls or crumpled foil to create a bowl shape.
- Bake for 8–10 minutes until golden and crisp. Set aside to cool.
- Cook the Protein :
- In a skillet, brown the ground beef (or chosen protein) over medium heat.
- Drain excess grease and stir in taco seasoning and ¼ cup water.
- Simmer for 2–3 minutes until flavors meld.
- Prepare the Vegetables :
- Wash and chop the romaine lettuce, dice the tomatoes, and slice the onions.
- Drain and rinse the black beans.
- Assemble the Taco Bowls
- Place a taco salad shell on each plate.
- Start with a layer of lettuce, then add seasoned meat, tomatoes, onions, corn, and black beans.
- Top with shredded cheese, guacamole, sour cream, jalapeños, and fresh cilantro.
- Serve and Enjoy :
- Garnish with lime wedges and serve immediately.
Notes
- For a spicier kick, add extra jalapeños or a dash of chili powder.
- Swap ground beef for grilled shrimp or tofu for a unique twist.
- To keep the taco salad shells crispy, avoid adding warm ingredients too early.