Taco Salad Bowl

Make taco leftovers fun with my kid-pleasing Taco Salad Bowls! Done in under 15 minutes, with instructions for taco meat included!

Course Dinner salad, Salad

Cuisine American

Keyword good for leftovers, kid friendly, taco recipe, under 15 minutes

Prep Time 2

Cook Time 12

Total Time 14

Servings bowl

Calories 92kcal

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!

- 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.

- You can make mini taco bowls by using small tortillas and pressing them into muffin tins, then stacking another muffin tin on top.