Tex-Mex Taco Salad Bowl with Black Beans & Corn

This vibrant Tex-Mex Taco Salad brings the flavors of the Southwest to your table in under 30 minutes. Lean ground beef (or turkey) is seasoned to perfection with taco spices, then simmered with black beans and sweet corn. Crispy tortilla bowls cradle a bed of crunchy romaine lettuce, juicy cherry tomatoes, sliced olives and shredded cheese. Fresh cilantro and red onion add brightness, while creamy guacamole, sour cream and zingy salsa finish each bowl. Perfect for casual weeknight dinners, backyard barbecues or game-day gatherings, this salad is both hearty and refreshing. The crisp shells not only hold all the toppings but double as chips for scooping. With simple prep, balanced textures and bold flavors, this Taco Salad Bowl is a go-to crowd-pleaser that celebrates the best of Mexican-inspired cuisine.

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Ingredients (Makes 6 servings)

Ingredients

450 g (1 lb) lean ground beef (or ground turkey)
2 tbsp (30 g) taco seasoning (or 1 packet)
120 ml (½ cup) water
1 can (400 g/15 oz) black beans, drained and rinsed
165 g (1 cup) corn kernels (canned or frozen)
1 head romaine lettuce, chopped (about 300 g/10 oz)
6 flour tortillas (20 cm/8 in) or 1 bag tortilla chips
300 g (2 cups) cherry tomatoes, halved
75 g (½ cup) sliced black olives
56 g (½ cup) shredded cheddar or Mexican blend cheese
¼ cup (40 g) chopped red or green onion
½ cup (10 g) fresh cilantro, chopped
Vegetable oil, for brushing (about 15 ml/1 tbsp)

For Serving/Garnishing

Salsa, as desired
Sour cream, as desired
Guacamole (or chopped avocado), as desired

Nutrition Information (per 100g)

Calories: 180
Fat: 10
Protein: 8
Carbohydrates: 12
Fiber: 3

Directions

Prepare the Meat Filling

1. Heat a large skillet over medium heat. Add the ground beef, breaking it up with a spoon. Cook until no pink remains, about 6–8 minutes.
2. Drain off excess fat, then stir in taco seasoning and 120 ml (½ cup) water. Simmer for 3–5 minutes, until sauce thickens.
3. Add black beans and corn, stir to combine, and cook 1–2 more minutes. Remove from heat and set aside.

Shape and Bake the Tortilla Shells

4. Preheat oven to 190 °C (375 °F). Brush both sides of each tortilla with oil.
5. Invert a 10 cm (4 in) oven-safe ramekin onto a baking sheet. Drape a tortilla over it and cover loosely with foil, pressing to form a bowl shape.
6. Flip the assembly right-side up and bake 5 minutes. Remove ramekin with tongs, return shells to oven, and bake 5 more minutes.
7. Carefully invert shells bottom-side up on the tray, fold foil around the rims for support, and bake 7–10 minutes more, until golden and crisp.

Assemble the Salad Bowls

8. Divide chopped lettuce among the tortilla bowls. Top with the meat-bean-corn mixture, tomatoes, olives, cheese, onion and cilantro.
9. Serve immediately with salsa, sour cream and guacamole on top or alongside.

Cookix's Secrets

Gluten-Free

Use seasoned tortilla chips or gluten-free corn tortillas to make the shells.

Greens

Massage the lettuce with a little lime juice and salt for extra flavor and tenderness.

Meat

Use a skillet with a nonstick surface and drain fat well for a lighter filling.

Proteins

Swap ground beef for shredded chicken breast or cooked shredded pork for different flavors.

Spice Level

Add chopped jalapeños or a dash of hot sauce to the meat mixture for extra heat.

Summer Twist

Stir in fresh diced mango or pineapple with the tomatoes for a sweet-tangy note.

Tortilla Shells

Line ramekins with foil to make shell removal easier and prevent sticking.

Vegetarian

Omit meat and increase beans, add sautéed mushrooms and sweet potatoes for a hearty meat-free version.

Ask Cookix, your sous-chef