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If there's one meal my kids can't resist, it's my Taco Salad Bowl! These crispy, crunchy taco salad shells, filled with your favorite taco fillings, are just magical. Done in 20 minutes or less, including my favorite recipe for taco meat!
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It should come as no surprise that in a family as obsessed with tacos as mine, I've had more than a few years to experiment with ways to make serving tacos fresh and fun. From taco soups to taco casseroles, I've tried just about everything!
But nothing will ever be quite as fun as the joy of taco bowls. When I was first introduced to the concept of tortilla bowls, I have to admit it felt like real kitchen magic. Who doesn't love a bowl you can eat? Judging by how my kids (and now my grandkids!) eat up these bowls, I'd say we can all agree on that!
There's something about food that's fun to eat that makes the entire meal taste so much better. And, with how quick and easy taco bowls are to make and how convenient they are for using up taco night leftovers, I guarantee you'll want to print and share this tortilla bowl recipe. It's just that special!
Why You'll Love My Taco Salad Shells Recipe
- They're fully edible. The crunchy, crispy tortilla bowl means the entire taco salad, down to the bowl, is completely edible. Kids and adults both love this.
- Kids love them! They're just so much fun. Create a fun taco bar for a kids' sleepover party by making the crispy tortilla shells, then dish out the taco fillings in bowls. Let everyone assemble their own taco salads. It's awesome!
- Great for using up taco night leftovers! We have taco night pretty much every week, so I usually have leftover taco meat and toppings to use up. Taco salad is a great way to serve up leftovers.
- They're crispy, crunchy, and delicious. I can't emphasize this enough!
What You Need to Make Taco Salad Bowls
- Burrito-size Flour Tortilla: In my experience, flour tortillas work the best! A high quality corn tortilla can work, too, but often isn't soft or stretchy enough to fold without breaking. If you need to use corn tortillas for a gluten-free meal, I would recommend making something like nachos instead to avoid the risk of the shell breaking. You can use all of the same fillings and toppings!
- Cooking Spray: Cooking spray is the easiest for this recipe, but in a pinch you can also use any light oil such as vegetable oil. Instead of spraying the tortilla, brush it on lightly with a brush or your fingers.
- Ground Meat: Use your favorite ground meat! Any kind will work, from pork, to ground chicken, ground turkey, ground beef, or even vegan meat replacement. These bowls are also great with leftover taco meat of choice! I'm using ground beef, but really, the taco seasoning pairs with any ground meat.
- Taco Seasoning: You can use your favorite packet mix, or follow my recipe for making your own homemade taco seasoning, listed below! You'll love the rich flavor of my mix.
- Chili Powder
- Garlic Powder
- Dried Onion
- Black Pepper
- Paprika
- Salt
- Water or Chicken Broth: Adding liquid to the meat is essential for getting the flavors of the seasonings to soak in! You can use water, or add chicken broth for an extra flavor boost. Keep in mind that if you use chicken broth it may add additional salt content, so don't over-salt your fillings!
- Toppings of choice: All of your favorite taco toppings are perfect in taco salad! Check out my suggestion list below, or use whatever toppings you love.
Isabel's Air Fryer
It's amazing what you can cook with an air fryer! I love mine and highly recommend it. It even has a steaming function to re-hydrate stale bread!
photo courtesy of Our Place
Taco Salad Topping Ideas
- Romaine Lettuce
- Shredded Cheese (I prefer cheddar cheese, but you can use any kind you like best)
- Black Beans or Refried Beans
- Cilantro
- Mexican Crema (or sour cream) - I also love Avocado Crema
- Salsa or Pico de Gallo
- Sliced Tomatoes
- Black Olives
- Pickled Onions
- Homemade Guacamole
- Rice or Cauliflower Rice
- Sauteed Peppers and Onions
- Lime juice
- Hot sauce
If this looks like a long list, that's because pretty much everything tastes great in taco bowls! They're perfect for using up the odds and ends of taco night leftovers. Plus, the fun presentation makes these perfect for getting kids to eat their veggies!
How to Make Taco Bowls
How to Make Taco Bowls for Taco Salad
- Preheat your air fryer or oven to 375℉. Place a large, heat-proof bowl on the rack or in the basket, then spray a tortilla with cooking spray and press it into the bowl, allowing it to fold as it curves up the sides. Nestle another bowl over top of it to press the tortilla down, so it's nicely sandwiched between the two bowls.
- Cook in the air fryer for 12 minutes or the oven for 20 minutes, until browned and crispy. Remove from the heat, then place on a cooling rack before filling. To assemble a taco bowl, place lettuce in the bowl first and then your desired toppings, with any sauces and cheese added at the end.
Cooking Taco Meat in a Skillet
- Place a skillet over medium heat, then add in the ground meat in one large chunk as well as any add-ins you desire (I like chopped onions and green pepper!). Don't break up the meat yet! Let it cook in a large piece for 5 minutes, until the bottom is browned and crispy.
- Once the bottom has nicely browned, flip the meat and use a wooden spoon or firm spatula to break it into small pieces. Continue cooking until the meat has fully browned and any added vegetables are softened, about 5 more minutes.
- If desired, drain the fat. I prefer to leave it in unless I'm using meat with a higher fat content than 80/20, as it makes the meat extra flavorful! Add in the water, then your seasoning packet or seasoning ingredients and mix well.
- Let the meat come to a simmer and let cook for an additional 10 minutes, stirring infrequently, until the water has mostly evaporated into a thick sauce. Remove from the heat, and it's ready to use for taco bowls!
Tips for Making Taco Shell Bowls
- I don't recommend using corn tortillas unless you have very high quality tortillas, as the lack of gluten means they tend to shatter when folded.
- For gluten-free tortillas, warm them up briefly in the microwave to reduce the change of tearing before placing them in the bowl.
- These fully edible bowls soak up all the sauces added to the dish! Break up the bowl bit by bit as you eat, or leave it until the end and eat it once it's coated in all those delicious sauces.
- Taco bowls are the perfect way to use up leftover taco ingredients!
- You can make mini taco bowls by using small tortillas and pressing them into muffin tins, then stacking another muffin tin on top.
- Serve it with: Pickled Onions for Tacos and Spanish Rice and Beans!
Leftover Taco Meat Recipes
Transform your taco leftovers with my list of leftover taco meat recipes!
Storing and Reheating Tortilla Bowls
Taco bowls rely on being hot and crispy, so they don't store well in the refrigerator or freezer. To keep them warm when making multiple, place them on a drying rack or wrap them in foil and place them in a warm oven.
FAQ
I don't recommend using corn tortillas unless you're making your own tortillas, or have very stretchy, quality tortillas. This is because the tortillas need to fold when pressed into the bowl, which shatter-prone corn tortillas will struggle to do without breaking. For gluten-free taco salad bowl shells, try using almond flour tortillas.
To make these in bulk I often use oven-safe soup bowls instead of mixing bowls, and pie weights instead of a second bowl. Then toast them in the oven instead of the air fryer. I don't recommend stacking multiple tortillas into the same bowl, as it can lead to the tortillas not being able to toast correctly, leaving them shapeless and soft.
While you can absolutely cook more than one at a time in the oven if you have enough bowls, I don't recommend storing taco bowls long-term. The toasted bread can get soft and soggy over time and won't retain its shape. Instead, make them right before serving them to ensure they're hot and crunchy.
Taco Recipes You'll Love
- Barbacoa
- Carnitas
- Carne Asada
- Crockpot Taco Meat
- And of course, try out my meal prepping hero Burrito Bowls!
If you enjoyed the recipe, leave a comment and a rating below!
Taco Salad Bowl
Equipment
- Air fryer or Oven
- 2 Oven-safe mixing bowls two different sizes
Ingredients
- 1 Flour tortilla - burrito sized
- Cooking spray
Instructions
Taco Bowl Shell Instructions
- Preheat the air fryer or oven to 375℉, then place a large mixing bowl on the rack or basket. Spray a flour tortilla with cooking oil, then place it in the bowl, pressing it down to fold into a bowl shape. Place the smaller mixing bowl on top of the tortilla, pressing it down.1 Flour tortilla,Cooking spray
- Cook for 12 minutes in the air fryer or 20 minutes in the oven, until the tortilla is golden and crispy. Let cool entirely before removing the tortilla, then fill with your favorite taco toppings and enjoy!
Notes
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- For stovetop ground beef cooking instructions, see the post above the recipe card, or follow my crockpot taco meat recipe.
- I don't recommend using corn tortillas unless you have very high quality tortillas, as the lack of gluten means they tend to shatter when folded.
-
- For gluten-free tortillas, warm them up briefly in the microwave to reduce the change of tearing before placing them in the bowl.
-
- These fully edible bowls soak up all the sauces added to the dish! Break up the bowl bit by bit as you eat, or leave it until the end and eat it once it's coated in all those delicious sauces.
-
- Taco bowls are the perfect way to use up leftover taco ingredients!
-
- You can make mini taco bowls by using small tortillas and pressing them into muffin tins, then stacking another muffin tin on top.
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