Crispy Taco Salad Bowls (Baked in a Cereal Bowl!) #shorts

Crispy Taco Salad Bowls (Baked in a Cereal Bowl!) #shorts

Still dreaming of that crunch 😍 (full recipe below)

The bubbly tortilla shell is the best part of any taco salad — and these Bubbly Taco Salad Bowls get there with no deep fryer. Pan-fry the tortillas until they puff into big golden bubbles, shape them in a bowl, and bake until crispy. Then pile on seasoned ground beef, fresh toppings, and a 2-ingredient salsa crema.

Bubbly Taco Salad Bowls Recipe

Taco Bowls
4 (10- to 12-inch) burrito-size flour tortillas
5 tablespoons avocado oil, divided
Salt, for sprinkling

Seasoned Beef
1 pound 85/15 ground beef
1/2 yellow onion, finely diced
1 small jalapeño, seeded and finely diced (optional)
2 garlic cloves, minced
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth

Salsa Crema
1/3 cup sour cream or plain Greek yogurt
1/3 cup salsa

For Serving
Shredded romaine, diced tomatoes, diced avocado, black beans, corn, cilantro, lime wedges

Preheat the oven to 350°F and set 4 oven-safe bowls on a rimmed baking sheet.
Heat 2 tablespoons avocado oil in a large skillet over medium until shimmering.
Add a tortilla and fry 30 seconds, flip, and fry 15 to 30 seconds more until it puffs into big bubbles.
Press it into a bowl with tongs, fold the edges into a wavy shape, and sprinkle with salt.
Repeat with the rest, adding oil as needed, then bake the bowls 20 to 25 minutes until crispy.
Brown the beef, onion, and jalapeño 7 to 8 minutes, add garlic for 30 seconds, then stir in the spices and broth and simmer 4 to 5 minutes.
Whisk the sour cream and salsa until smooth.
Fill each bowl with romaine, beef, tomatoes, avocado, black beans, and corn, then drizzle with salsa crema.

RECIPE: https://www.evolvingtable.com/bubbly-taco-salad-bowls/