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+ servings

Taco Salad in Baked Tortilla Bowl

A delicious and fun way to eat a taco.
Course Dinner, Lunch, Main Course
Keyword taco, taco bowl
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 1 1/2 pounds  ground beef or ground turkey
  • 1 can black beans, drained and rinsed
  • 1/4 cup  salsa, (hot, medium or mild)
  • 1 envelope taco seasoning mix
  • 2/3 cup  water
  • 1 14.5 oz can chopped tomatoes with green chilies
  • 1 9 oz package Spanish rice, cooked according to package directions
  • 1 3 oz package cream cheese, soften
  • non-stick cooking spray
  • 1 package large size burrito shells
  • aluminum foil
  • 9 oz classic lettuce salad mix
  • 2 cups  shredded cheddar cheese
  • Additional ingredients:
  • chopped red onion, tomatoes, black olives, sour cream, guacamole
  • Salad dressing of your choice, chopped cilantro and lime wedges


  • Brown ground beef or turkey in a large skillet over medium heat, drain off fat. Stir in drained and rinsed black beans, salsa, taco seasoning mix, water and diced tomatoes with green chilies. Bring to a boil, reduce heat and simmer 10 to 15 minutes. Stir in cooked rice and cream cheese. Cook until bubbly, 15 minutes longer.
  • Spray inside of bowls and both sides of tortillas generously with cooking spray. Line bowls with tortilla shells. Crumble a medium sheet of aluminum foil and place it inside the tortilla bowls. Place lined bowls on baking sheet with sides. Place in a 375 degree oven and bake until crispy and golden about 10 minutes. Turn shells out onto a wire rack to cool.
  • When ready to serve, Place a small amount of lettuce in bottom of baked shell, top with meat mixture, more lettuce, top with shredded cheese and any additional ingredients of your choice.
  • Serve with salad dressing, cilantro and lime wedges