I think I could eat some variation of Mexican food every single night of the week! I love making taco salads because you can still have some yummy rice and/or beans and then pile your meal high with all sorts of fresh vegetables! This is a super easy meal to whip together and picky eaters can pick and choose what they’d like to put in their baked taco salad bowl! And there’s just something fun about eating out of a tortilla bowl. You can make these with regular flour tortillas, or with flavored tortillas like spinach and sun-dried tomato. I love to tear pieces off the sides of the tortilla as I eat. Jeff likes to save the tortilla for last. 🙂 Either way, this is a simple dinner idea that everyone will be happy with and, hopefully, enjoy eating!
Tortillas (Flour, spinach or sun-dried tomato)
- Mexican Rice
- 1 can black beans (you may also use refried beans)
- 1 can of Corn
- 1 1/2 lbs. ground beef
- 1 head of Romaine lettuce
- 1-2 Tomatoes
- 1 shredded carrot
- 1 avocado
Shredded cheese, salsa, sour cream, cilantro, and green onion for topping
For the Baked Taco Salad Bowls:
Place oven-safe bowls or ramekins upside down on a baking sheet. Choose a bowl or ramekin that will be the right size for the tortilla you are using. Stoneware, ceramic and glass bowls work well. Spray bowls with cooking spray.
Place one tortilla over each bowl and cup it gently with your hands around the edges to form your taco bowl shape.