Taco Salad Bowl

About this recipe

The Taco Salad Bowl is a complete salad served inside an edible bowl made from a deep-fried flour tortilla. The shell is moulded around a heat-proof bowl as it fries, turning golden and crisp. It is filled with lettuce, seasoned minced beef, beans, tomato, cheddar cheese, guacamole, soured cream, and salsa. A Tex-Mex creation that combines freshness with substance in a single dish, the edible bowl adds a fun, interactive element - diners can nibble the shell as they work their way through the salad.

1. 1

   For the bowl: heat a generous amount of oil in a small deep pot (at least 8 cm deep) to 180°C. Drape a large flour tortilla over a heat-proof bowl. Fry while holding the shape for 3–4 minutes until golden and crisp. Drain on kitchen paper.

   💡 A large metal ladle works well for moulding the bowl shape while it fries.

2. 2

   Season the minced beef with chilli powder, cumin, garlic powder, salt, and pepper. Cook in a frying pan over medium-high heat for 8 minutes until well browned.

3. 3

   Warm the black beans with a pinch of salt. Shred the romaine lettuce into strips, halve the cherry tomatoes, and slice the red onion into thin strips.

4. 4

   Assemble the bowl: place the lettuce in the base of the tortilla shell. Add the mince, beans, tomatoes, and onion. Top with grated cheddar, a spoonful of guacamole, and soured cream.

   💡 Serve immediately to keep the shell crispy.