The crispy, seasoned bowls are the best part of these tasty Taco Salad Bowls!
I love burritos. I mean how can you not love a wrap stuffed full of all sorts of delicious ingredients? But Laura…she’s always been a salad kinda gal. Whenever we go out for burritos or tacos, she always orders hers in salad bowl form. You know…the kind of salad that comes in those bowls of fried dough.
As for me, I proceed to eat my burrito. Once said burrito is gone, I then proceed to reach over and start breaking off corners of her salad bowl. Of course, I have to dodge her fork as she tells me to keep my hands to myself. But it’s a big piece of fried dough! How can she expect me to behave around that?
Earlier this week, I was making myself a wrap for lunch. It wasn’t far off of this Veggie Hummus Wrap, although I didn’t happen to have any sprouts on hand. As I was picking up the wrap, I got the craziest idea. What if I baked that wrap until it was crispy? I could turn it into a tostada of sorts. And then top it with delicious taco salad ingredients. But what if I took it one step further and shaped the wrap into a bowl before I baked it? Could this be done?
I thought about using the bottom of a muffin pan as this makes a good bowl mold. But that was too small…unless I wanted to create mini-Taco Salad Bowls. I kinda like 1-bite or 2-bite recipes. But we’re talking about Taco Salad Bowls here. They require more than 1 or 2 bites. That’s when it hit me. Instead of a muffin tin, I could use empty cans as the mold. Would this work? I decided to experiment. Sometimes my experiments fail miserably, but you never know if you don’t try, right? I reached into the recycling bin and grabbed some cans. (Don’t worry…I washed them first!)
Good news! My experiment worked. The upside-down cans were the perfect mold for salad bowls. And to think empty cans actually have a use. Now I’ll be stocking a couple of empty cans in the drawer of random kitchen tools. They totally fall into what Laura calls ‘kitchen uni-taskers,’ but you know what? They help create Taco Salad Bowls. Therefore they deserve a spot in the cabinet.
And the best part about these homemade Taco Salad Bowls? They’re way healthier than the fried version you get at restaurants. And they’re simple to make! I used Flatout flatbread wraps to make these bowls. Flatout flatbreads are a staple in our pantry, and we use them for everything from easy lunchtime wraps to tasty flatbread pizzas on the grill. And now we can add Taco Salad Bowls to that list.
I used the Original Flatout flatbread wraps for these bowls, but you could totally use any flavor of Flatout wraps. I suspect their Sun-dried Tomato or Garden Spinach wraps would be excellent in crispy bowl form. I did brush on some olive oil and sprinkle a few spices on the outside of the wraps before I baked ’em. Talk about delicious! I may or may not have been breaking off bits of an extra bowl while I was taking these photos. Can you blame me?
What are your favorite ingredients for a taco salad? I went with the classic fillings this time, but I anticipate that we’ll be making lots of taco salad bowls this summer. I need some inspiration!
Taco Salad Bowls
For the Taco Bowls
- 4 Flatout flatbread wraps
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp chili powder
- ¼ tsp smoked paprika
For the Taco Seasoning
- 1 Tbsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp paprika
For the Salad
- 1 pound lean ground beef
- 1 medium yellow onion diced
- ½ cup water
- ½ head Iceberg lettuce chopped
- 2 cups sharp cheddar cheese shredded
- ½ cup black olives sliced
- 1 15-oz. can black beans, drained and rinsed
- 1 to mato diced
- ½ cup sour cream
- 2 Tbsp milk
For the Taco Bowls
- Preheat oven to 375°F.
- Remove the labels from 4 empty metal cans and place them upside down on a baking sheet.
- Brush outside of wraps with olive oil. Combine salt, chili powder and smoked paprika in a small bowl. Sprinkle this mixture evenly over outside of the wraps. Lay one wrap over each of the cans.
- Bake at 375°F for 12-15 minutes, or until wraps have become slightly crispy. Remove wraps from oven and let cool.
For the Tacos
- Make the Taco Seasoning by whisking together all spices in a small bowl. Set aside. (See note.)
- Using a large skillet, add ground beef and onion. Place over medium-high heat and cook, stirring occasionally, until meat is fully browned; drain any excess fat from the pan.
- Add water and half of the Taco Seasoning to the pan; stir until well combined. Increase heat and simmer for 3-4 minutes, or until liquid has mostly evaporated.
- Meanwhile, divide lettuce into the 4 taco bowls.
- Top each bowl with ground beef, cheese, olives, black beans and tomatoes.
- Make the dressing by whisking together the sour cream, milk and remaining half of the Taco Seasoning. Drizzle top of each bowl with dressing before serving.
This Taco Salad Bowls post was sponsored by Flatout Flatbread, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!