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Beef Taco Salad Bowls



Beef Taco Salad Bowls Recipe

Golden and ultra-crunchy, tortilla bowls make a perfect contrast to a saucy, spicy beef filling and crisp salad fixings. Microwave flour tortillas to make them pliable and coated them with vegetable oil spray to ensure that they crisped up in the oven. Dressing is unnecessary as the saucy meat and a bit of lime juice provided plenty of flavor. To avoid dried-out taco filling, be careful not to cook the meat beyond pink before adding the liquid ingredients, or it will overcook as it simmers. Serve with lime wedges and Mexican crema.

Beef Taco Salad Serves 4 to 6

Beef Taco Salad Bowls Taco Meat

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes – mixture will be saucy. Off heat, season with salt and pepper to taste.

Beef Taco Salad Bowls Salad

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Arrange 4 oven-safe soup bowls (or 4 slightly flattened 3-inch aluminum foil balls) upside down on 2 rimmed baking sheets. Place tortillas on plate, cover with damp paper towel, and microwave until warm and pliable, about 30 seconds.

Generously spray both sides of warm tortillas with oil spray. Drape tortillas over soup bowls, pressing top flat and pinching sides to create 4-sided bowl. Bake until tortillas are golden and crisp, 10 to 15 minutes, switching and rotating sheets halfway through baking. Let cool upside down.

Combine lettuce, beans, tomatoes, scallions, and 2 tablespoons cilantro in large bowl; toss with lime juice and season with salt and pepper to taste. Place tortilla bowls on individual plates. Divide salad among bowls, top with taco meat, and sprinkle with Mexican cheese blend and remaining 2 tablespoons cilantro. Serve.

Beef Taco Salad Bowl Ingredients

Beef Taco Salad Bowls Taco Meat Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
2 tablespoons chill powder
3 garlic cloves, minced
1 pound 90 percent lean ground beef
1 (8-ounce) can tomato sauce
1/2 cup chicken broth
2 teaspoons cider vinegar
1 teaspoon packed light brown sugar
Salt and pepper

Beef Taco Salad Bowls Salad Ingredients
4 (10-lnch) flour tortillas
Vegetable oll spray 2 romaine lettuce hearts (12 ounces), shredded
1 (15-ounce) can black beans, rinsed
8 ounces cherry or grape tomatoes, quartered
2 scallions, sliced thin
1/4 cup chopped fresh cilantro
2 tablespoons lime Juice
Salt and pepper
2 ounces shredded Mexican cheese blend (1/2 cup)

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