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Tex-Mex Taco Salad Bowls

Amber Gray
A healthy makeover for your next taco Tuesday! Kids will love to assemble their own salad bowls with a variety of toppings.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree & Main Dishes
Servings 4 servings
Calories 317 kcal


  • 4 8-inch whole wheat tortillas
  • 1 pound lean ground beef
  • 1 tablespoon homemade taco seasoning
  • 1 5 oz. bag salad greens
  • 1/2 cup shredded low-fat Cheddar cheese
  • 1 cup no-salt-added corn
  • 1 cup cherry tomatoes quartered
  • 1 avocado diced
  • 1/2 cup ranch dressing


  • Preheat oven to 375°F.
  • Lightly spray both sides of tortillas with cooking spray. Turn a 12-cup muffin tin upside down and nestle tortillas in the space between 4 cups to form a bowl.
  • Bake 10-15 minutes, or until firm and beginning to brown. Remove from oven and let cool.
  • Heat skillet over medium heat. Add ground beef and cook 7-10 minutes, or until browned and cooked through. Drain and return to skillet. Reduce heat to low, add taco seasoning and ¼ cup water and let simmer 1-2 minutes.
  • Fill taco bowl with salad, ground beef, cheese, corn, tomato and avocado. Top with dressing.


Calories: 317kcalCarbohydrates: 14gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 84mgSodium: 217mgFiber: 4gSugar: 4g
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