Taco Salads in Deep-Fried Tortilla Bowls are easy and delicious. These homemade taco salad bowls are deep-fried to a crispy, flaky, golden brown, then filled with taco meat and fresh taco salad ingredients. Ready in just 20 minutes!
Table of Contents
- Why I love this recipe
- Expert Tips
- Recipe FAQs
- Process shots for Taco Salad and Taco Salad Shells
- You may also enjoy
Why I love this recipe
It’s easy and quick to prepare, and the flavor combination is amazing.
This recipe is perfect for a summer evening, or any time, dinner for two, or a romantic, impressive date night meal.
Need a dessert to go with it? Try these Soft Batch Cookies or this small Fruity Brownie Pizza.
Expert Tips
You can use ground chicken or ground turkey as an alternative to ground beef.
You can also use any of your favorite taco toppings that aren’t already listed.
Recipe FAQs
These taco salads have about 998 calories, including the deep-fried tortilla bowl and all of the ingredients listed in the recipe.
It’s best to use taco salad shells right away, or they become chewy (humidity causes the chewiness). You can try storing them in a paper bag folded over and kept out at room temperature for a few days at most. Then try re-heating them in the oven to crisp them up again.
Process shots for Taco Salad and Taco Salad Shells
You may also enjoy
- Beer Battered Fish Tacos
- BBQ Pulled Pork Tacos
- Korean BBQ Tacos
- Slow Cooker Chicken Tacos
- Taco Burgers
- Chicken Taco Bowls
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Taco Salad in Deep Fried Tortilla Bowls Recipe
Equipment
Ingredients
For the Bowls:
- Oil for deep frying
- 2 burrito sized tortillas
For the Salad:
- ½ pound ground beef
- ½ small onion diced
- 1 cup can black beans (drained)
- 1 package taco seasoning
- 3 cups lettuce (shredded or diced)
- 1 tomato (diced)
- 1 cup cheese (shredded)
- 2 Tablespoons sour cream
- 4 Tablespoons Catalina salad dressing
Instructions
For the bowls
- Heat oil in a deep fryer to 375 degrees F.
- When oil is fully heated, place one tortilla very gently into oil. Press it down using a steel soup ladle very slowly until tortilla is touching the bottom. If needed, use tongs to help place tortilla correctly. The sides of the tortilla will float up around the ladle forming the bowl shape.
- Fry tortilla until brown and crisp about 2 or 3 minutes.
- Using tongs, very carefully remove tortilla from oil and place upside down on a ba wire rack placed over a baking sheet to drain.
- Repeat with second tortilla.
For the salad
- While tortillas drain, brown ground beef and onion in a frying pan over medium heat.
- Drain grease, then add taco seasoning and cook according to package directions.
- Add black beans to taco meat and cook until heated through.
- To assemble salad, turn taco salad shell bowls up-side right. Fill each with lettuce, taco meat mixture, tomato, cheese, sour cream, and Catalina dressing.
Notes
- You can use ground chicken or ground turkey as an alternative to ground beef.
- You can also use any of your favorite taco toppings that aren’t already listed.
- These are NOT diet food, but they are so delicious!
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
TAMMY SCHLICHTING
Tuesday 23rd of February 2021
curious how long a deep fried tortilla is good for? Can i do some up in advance?
Zona
Tuesday 23rd of February 2021
Hi Tammy, it's best to use them right away or they become chewy (humidity causes the chewiness). You can try storing them in a paper bag folded over and kept out at room temperature for a few days at most. Then try re-heating them in the oven to crisp them up again.