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Beef Taco Salad Bowls

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Celebrate Taco Tuesday with these fun and delicious Beef Taco Salad Bowls! They are easy to make and everyone in the family can choose their own toppings. I made mine with grilled steak, but there are many other options to choose from. Don’t worry, there are also lots of dressing options as well to keep everyone happy!

Two dark blue plates with two tortilla bowls filled with lettuce, salsa, beef, beans and rice.

I will not lie, there are a lot of different steps and components to this recipe. If you plan ahead assembly will be a breeze, even on busy weeknights.

Ingredients needed to make this recipe:

Looking down on a Beef Taco Salad Bowl on a dark blue plate with lime wedges and cilantro-lime dressing on the side.

How to make Beef Taco Salad Bowls

To make the Tortilla Bowls

Preheat oven to 350 degrees. Place tortillas on a parchment lined baking sheet and sprinkle with grated cheddar cheese.

Two flour tortillas topped with grated cheddar cheese.

Bake for 3 to 4 minutes until the cheese is melted but still tortilla is still pliable.

Two flour tortillas with melted cheddar cheese on a parchment lined baking sheet.

Carefully lift the tortillas off the baking sheet and slide them into tortilla shell molds*.

Two flour tortillas with melted cheddar cheese placed into two shell molds sitting on a parchment lined baking sheet.

Bump the oven temperature up to 400 degrees. Return baking sheet to the oven and bake until shells are crispy, about 3 to 5 more minutes.

Remove from oven and set aside.

To make the Grilled Steak

Coat both sides of the steak with spice rub.

Spice rubbed steak on a large white plate.

Cook steak on preheated grill until cooked to your desired doneness. This will take 5 to 10 minutes depending on thickness of steak.

Alternate cooking options – cook in a cast iron pan on the stove, or in the oven until cooked to your liking.

Grilled, spice rubbed steak on a large white plate.

Remove from grill, cover with foil and set aside to rest for 5 to 10 minutes.

To assemble the salad

Place a tortilla shell on a serving plate.

Melted cheese covered tortilla shell on a dark blue plate.

Add 1/4 cup of beans (black/pinto/refried).

Melted cheese topped tortilla shell with black beans sitting on a dark blue plate.

Top with 1/4 cup of rice.

Melted cheese topped tortilla shell with cilantro lime rice on a dark blue plate.

Thinly slice the steak and place 1/2 of the slices on top of the rice.

Melted cheese topped tortilla shell with strips of grilled steak on top of the rice sitting on a dark blue plate.

Add the shredded lettuce, then the pico de gallo.

Pico de Gallo and shredded lettuce in a tortilla shell sitting on a dark blue plate.

Top with guacamole and chopped cilantro.

Shredded lettuce, salsa, guacamole and cilantro in a tortilla shell on a dark blue plate.

Sprinkle with cojita and add a lime wedge.

Close-up of a Beef Taco Salad Bowl on a dark blue plate with a second salad in the background.

Serve with Creamy Cilantro-Lime Dressing (or dressing of your choice) on the side.

Beef Taco Salad Bowls tossed with cilantro lime dressing.

All of the flavors and textures combine perfectly!

Recipe Notes

  • The cheddar cheese on the tortilla shells if optional. The tortilla shells are delicious plain as well.
  • *If you do not have tortilla shell pans; place the cheesey tortillas into a small oven-safe bowls, or 6-inch cake pans and bake until crispy.
  • To make plain shells without shell pans; rub an oven-safe bowl with one teaspoon of oil and place upside down on a baking sheet. Bake in 350 degree oven until crispy. You can also spray a tortilla with olive oil spray and place upright, inside an oven-safe bowl. Place on a baking sheet and and bake until crispy.
  • To save time purchase pre-made salsa and guacamole.
  • Cojita cheese is an aged cheese that is salty and smells a lot like Parmesan. Feel free to substitute Queso Fresco, Monterrey Jack or Pepper-Jack cheese if you prefer.

Additional Filling Options

Additional Dressing Options

More Delicious Mexican Recipes

Date Night at Home

Enjoy!!

Two dark blue plates with two tortilla bowls filled with lettuce, salsa, beef, beans and rice.

Beef Taco Salad Bowls with Tortilla Shells

Beef Taco Salad Bowls with grilled steak and your favorite toppings surrounded by a homemade, baked tortilla shell and creamy cilantro-lime dressing.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: tortilla, recipe, beef, steak, grilled, shell, baked, flour, homemade, edible, easy, mold, oven, cheese, lettuce
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 Servings
Calories: 716kcal
Author: Lisa Johnson

Equipment

  • Rimmed Baking Sheet
  • Tortilla Shell Molds or Oven-Safe Bowls

Ingredients

Flour Tortilla Shells

  • 2 large flour tortillas 10 to 12-inch
  • ¼ cup finely shredded cheddar cheese olive oil for plain shells

Grilled Steak

  • 8 ounce sirloin steak or steak of your choice
  • 1 Tablespoon taco seasoning or spice rub of your choice

To Assemble Salad

  • ½ cup black beans or beans of your choice
  • ½ cup cilantro-lime rice
  • 1 heart romaine lettuce thinly sliced/shredded
  • ½ cup pico de gallo or salsa of your choice
  • ½ cup guacamole
  • 2 Tablespoons chopped cilantro
  • 2 wedges lime
  • 2 Tablespoons cojita cheese finely grated/shredded
  • dressing of your choice I used Cilantro-Lime

Instructions

To make the Tortilla Bowls

  • Preheat oven to 350 degrees. Place tortillas on a parchment lined baking sheet and sprinkle with grated cheddar cheese.
  • Bake for 3 to 4 minutes until the cheese is melted but still tortilla is still pliable.
  • Carefully lift the tortillas off the baking sheet and slide them into tortilla shell molds*.
  • Bump the oven temperature up to 400 degrees. Return baking sheet to the oven and bake until shells are crispy, about 3 to 5 more minutes. Remove from oven and set aside.

Grilled Steak

  • Coat both sides of the steak with spice rub.
  • Cook steak on preheated grill until cooked to your desired doneness. This will take 5 to 10 minutes depending on thickness of steak. Alternate cooking options - cook in a cast iron pan on the stove, or in the oven until cooked to your liking.
  • Remove from grill, cover with foil and set aside to rest for 5 to 10 minutes.

To Assemble the Salad

  • Place a tortilla shell on a serving plate.
  • Add 1/4 cup of beans (black/pinto/refried). Top with 1/4 cup of rice.
  • Thinly slice the steak and place 1/2 of the slices on top of the rice. Add the shredded lettuce, then the pico de gallo.
  • Top with guacamole and chopped cilantro. Sprinkle with cojita cheese and add a lime wedge.
  • Serve with Creamy Cilantro-Lime Dressing (or dressing of your choice) on the side.

Notes

  • The cheddar cheese on the tortilla shells if optional. The tortilla shells are delicious plain as well.
  • *If you do not have tortilla shell pans; place the cheesey tortillas into a small oven-safe bowls, or 6-inch cake pans and bake until crispy.
  • To make plain shells without shell pans; rub an oven-safe bowl with one teaspoon of oil and place upside down on a baking sheet. Bake in 350 degree oven until crispy. You can also spray a tortilla with olive oil spray and place upright, inside an oven-safe bowl. Place on a baking sheet and and bake until crispy.
  • To save time purchase pre-made salsa and guacamole.
  • Cojita cheese is an aged cheese that is salty and smells a lot like Parmesan. Feel free to substitute Queso Fresco, Monterrey Jack or Pepper-Jack cheese if you prefer.

Nutrition

Calories: 716kcal | Carbohydrates: 77g | Protein: 43g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 958mg | Potassium: 943mg | Fiber: 9g | Sugar: 8g | Vitamin A: 837IU | Vitamin C: 10mg | Calcium: 306mg | Iron: 5mg

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Two dark blue plates with two tortilla bowls filled with lettuce, salsa, beef, beans and rice.

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