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Beef Taco Salad Bowls

Amanda Cooks & Styles
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4


  • 1 lb. ground beef
  • 1 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lime juice
  • 1 can black beans drained


  • 1/2 cup cheddar cheese grated
  • 2 cups spinach leaves
  • 1 avocado sliced
  • 1/2 yellow onion chopped
  • 2 roma tomatoes diced
  • 1 jalapeno sliced
  • 4 large tortillas burrito size
  • sour cream


  • Preheat oven to 375 degrees.
  • To make the tortilla bowls; Place four small oven safe bowls upside down on a baking sheet. Lightly grease the outside of the bowls. Place a tortilla on top of each bowl, slightly pushing down the sides of the tortillas to make a bowl. Bake in the oven for about 10 minutes until lightly golden and crispy.
  • For the ground beef; In a large skillet over medium heat, add the ground beef, chili powder, cumin, salt and pepper. Cook for about 7-9 minutes until beef is browned. Stir in lime juice.
  • While the beef is cooking; Heat black beans in a small saucepan over medium heat for a few minutes until warm. Then, remove from heat.
  • To assemble taco bowls; Layer spinach leaves on the bottom of each tortilla bowl, followed with ground beef and black beans. Finish them off by evenly distributing your toppings! Top with your favorite hot sauce or salsa. Enjoy!
Keyword dinner, lunch, taco bowl, taco salad