A hearty taco salad served in a crisp tortilla bowl. The salad is topped with seasoned ground beef, black beans, corn, cherry tomatoes, shredded cheese, lettuce and fresh cilantro. Lime wedges are arranged beside the bowl on a wooden cutting board.

Main courses

Mexican salad in a taco bowl

2 portions
20 minutes

This salad meal is not only tasty and healthy, it’ll save on dishes. What could be better?

 

 

INGREDIENTS

  • 2 Mejicano whole wheat tortillas (10 in.)
  • ½ lb extra lean ground beef
  • 1 head of curly leaf lettuce
  • 1 avocado
  • A few cherry tomatoes (to taste) 
  • ½ cup (120 mL) corn kernels
  • 1 jalapeno pepper
  • ½ cup (120 mL) of your choice of grated cheese
  • 1 lime cut into wedges
  • ¼ cup (60 mL) canola oil
  • 1 teaspoon (5 mL) Mexican spice blend (see recipe)
  • Fresh cilantro 

STEPS

  • Preheat the oven to 350 °F.
  • Place the tortillas in the bottom of ramekins to form a bowl.
  • Cut the cherry tomatoes in half. 
  • Drain the corn.
  • Bake the two ramekins, tomatoes and corn for about 12 minutes. Set aside.
  • In a skillet, sauté the ground beef in oil. Once the meat is browned, add the Mexican spices and cook for another 2 to 3 minutes. Set aside.
  • Wash and coarsely chop the lettuce.
  • Peel and dice the avocado.
  • Finely chop the jalapeno pepper.
  • Fill the taco bowls with lettuce, the ground beef and its juices (that’s your dressing!), diced avocado, cherry tomatoes and roasted corn. 
  • Garnish with jalapeno peppers, cheese, cilantro and lime wedges. 

FIND OUT MORE RECIPES

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Un bol fumant de soupe mexicaine avec des garnitures de quartiers de lime, d'avocat, de crème sure, de coriandre et de lanières de tortillas croustillantes. Un autre bol de soupe et une assiette de tortillas supplémentaires sont également visibles.

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