Crispy Tortilla Taco Salad Bowls
Crispy on the outside, fiesta on the inside!
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- Tortilla Bowls:
- 4 large flour tortillas
- 2 tbsp olive oil
- Smoky Beef Filling:
- 500g beef mince
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chilli flakes (optional)
- ¼ cup beef stock
- Salt & black pepper to taste
- Salad & Toppings:
- 2 cups shredded romaine lettuce
- 1 cup shredded red cabbage
- 1 carrot, grated
- 1 cup canned black beans, drained & rinsed
- 1 cup corn kernels (fresh or canned)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup pickled red onion
- Fresh coriander leaves
- Lime Crema:
- 1 cup Greek yoghurt
- Zest of 1 lime
- 2 tbsp fresh lime juice
- 1 small clove garlic, grated
- 2 tbsp chopped coriander
- Salt to taste
How To Make Crispy Tortilla Taco Salad Bowls
- Preheat oven to 190°C.
- Lightly brush tortillas with olive oil and press over inverted oven-safe bowls.
- Bake for 8–10 minutes until golden and crisp.
- Cool slightly before removing.
- Heat a pan over medium heat.
- Sauté onion until soft.
- Add garlic and cook for 30 seconds.
- Add beef mince and cook until browned.
- Stir in tomato paste and spices. Pour in stock and simmer 5–7 minutes until thickened. Season.
- In a dry pan, char corn kernels for 2–3 minutes until slightly blistered. Mix lettuce, cabbage and carrot in a bowl.
- Stir together all lime crema ingredients until smooth.
- Assemble bowls: beef first, then beans, corn, slaw and toppings.
- Finish with crema drizzle and fresh coriander.
You make it look so EASY hope I’ll be able to get it to look like your’s
DELICIOUS 😋