Avery with Taco Salad

Homemade Taco Salad with Edible Bowls!

This is a fan favorite – easy and fun to make, and satisfyingly delicious!


For the Taco Bowls

4 8” Flour Tortillas (or smaller)

2 Tbsp Oil

2 C Water


You will need 4 Tortilla Bakers.


Preheat the oven to 350F.

Quickly dip a tortilla in the oil and water – don’t let it soak up any water – you just want the outside to be moist.

Place the tortilla in a tortilla baker, and fold the edges to fit the fluted pan.

Repeat with remaining tortillas.

Place the tortillas/bakers on a sheet pan, and bake for 5-10 minutes, until they begin to brown.


For the Protein

1 # Ground Meat (beef, turkey, pork or chicken – or tofu!)

1 can Black Beans (or other bean of your choice – optional)

1 Tbsp Paprika

1 teasp Cumin

1 teasp Coriander

1 teasp Garlic Powder

1 teasp Onion Powder

1 teasp Chili Powder

½ teasp Salt

¼ C Water


Place ingredients in a large frying pan and simmer until meat is cooked through.

Add more seasoning to taste.


Other Salad Ingredients

Shredded lettuce

Grated Cheese


Black Olives

Fresh Cilantro


Guacamole or Avocado

Dressing of your choice

Anything else that sounds good to you!

To Make Your Salad

Place lettuce in the bottom of the taco bowl.

Top with meat, cheese, olives etc and dressing if you want it.


Eat and enjoy!