Taco Salad with Homemade Tortilla Bowls

Let’s get our taco salad on with this super tasty tutorial to help you build the ultimate taco salad in a crispy baked tortilla bowl!

Vegetarian Taco Salad

Once the weather starts to warm up, we go taco salad crazy around here.

I intentionally grown boatloads of cilantro, scallions, tomatoes, bell peppers, and jalapeño in my garden so that any night can be taco night with just a few extra ingredients.

Can you tell taco night is my favorite? Love it so!

Sometimes we’ll opt for a conventional taco salad in a bowl but other times we get a little fancy schmantsy and make it in an edible tortilla bowl!

Taco Bowl Taco Pan

tortilla bowl tutorial

I use a handy dandy ruffled Tortilla Pan to make easy baked edible taco bowls – we’ve had a set of two for years now and love piling tortilla bowls with all our taco salad favorites.

In a pinch, you can also make a tortilla bowl using a medium round oven-safe baking dish (like pyrex or corning-ware) and simply shape your tortilla into it and bake until crispy. Easy peasy!

To make the tortilla bowl, microwave a large (burrito-sized) flour tortilla for 10 seconds to soften.

Rub or spray with a little bit of your favorite healthy oil and place it in the non-stick tortilla pan shell.

Bake at 350 F for 6-10 minutes or until crispy.

Now you have a crispy baked tortilla bowl to fill with all your favorite taco bowl or taco salad ingredients!

Homemade Tortilla Bowls with Taco Salad

VEGAN taco bowls

For plant-based protein, top your taco salad with black beans, pinto beans, taco-style lentils, and/or taco roasted chickpeas.

You can also use roasted cauliflower and walnuts to make a faux-meat. It’s delicious!

Skip the optional cheese and sour cream entirely or use your favorite vegan swaps for a scrumptious salad that rocks your socks.

T-REX taco salad

If you’re day dreaming about adding protein to your taco salad, go for it!

Taco-seasoned ground beef, ground turkey, pulled pork, or salsa shredded chicken all work great.

Sometimes I go all out and make Buffalo Chicken Taco Salads!

Taco Salad Ingredient Options


I’ll frequently make batches of crockpot black beansblack bean salsa and pico de gallo all in advance, then mix and match them to make multiple meals throughout the week.

We’ll alternate between taco salads, cheesy bean, veggie quesadillas, queso-drizzled sheet pan nachos, tacos, rice bowls, burritos, or really anything that sounds good that day.

You can also use pre-shredded cheese and chopped lettuce to make things easy or prep them yourself at home.

Once you have all the elements prepped for the week, simply pile them all into your taco bowl and get ready to faceplant!

Taco Salad Toppings

Taco Salad Toppings

Taco Salad with Homemade Tortilla Bowls

Let’s get our Taco Salad Taco Bowl on! Here’s a printable base recipe to get you started. Feel free to add all your favorite toppings and mix-ins.

I’m a big fan of using salsa, guacamole, and sour cream as my “dressing” but you can also use your favorite taco salad dressing here too!

Taco Salad in Tortilla Taco Bowls
5 from 1 vote

Taco Salad with Homemade Tortilla Bowls

Let's get our taco salad on with this super tasty tutorial to help you build the ultimate taco salad in a crispy baked tortilla bowl!

Course Main Dish, Salad
Cuisine American, Mexican
Keyword Taco Salad
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 2 servings
Calories 219 kcal
Author Jenn Laughlin – Peas and Crayons


  • 2 large flour tortillas (burrito-sized)
  • 3 cups chopped/shredded lettuce
  • 1 cup black beans or taco meat/protein of choice





  1. To make the tortilla bowls, preheat oven to 350°F. Microwave tortilla for 10 seconds to soften. Rub or spray with a little bit of your favorite healthy oil (for extra crispiness) and place it in a non-stick tortilla pan. Bake on center rack 6-10 minutes or until desired crispiness is reached.

  2. Choose your favorite protein option followed by all your favorite taco salad toppings and mix-ins.

  3. Fill each bowl with shredded lettuce and top with cooked protein and choice of toppings.

  4. For the dressing, you can either follow my lead of using salsa, sour cream, and guacamole to "dress" the salad or pair your taco salad with your favorite homemade or store bought dressing. Enjoy!

Recipe Notes

Nutrition Facts below are estimated for the base recipe of tortilla bowls, lettuce, and black beans using an online recipe nutrition calculator. Adjust as needed based on protein chosen plus toppings and enjoy!

Nutrition Facts
Taco Salad with Homemade Tortilla Bowls
Amount Per Serving
Calories 219 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Carbohydrates 39g13%
Fiber 9g38%
Sugar 3g3%
Protein 11g22%
Vitamin C 3mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Vegetarian Taco Bowls

If you get a chance to try these tasty taco bowls, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

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Recipe Rating


  • 5 stars
    Loooooooove! There can never be too many taco salads in life. Thank you so much for the pickled red onions feature!

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