Mini Taco Salad Bowls

Mini Taco Salad Bowls

Keep it fresh and fun with Mini Taco Salad Bowls. Our recipe calls for crisped Old El Paso™ Taco Bowls™ Mini Soft Flour Tortillas, Old El Paso™ Taco Seasoning Mix, and fresh toppings like green onions, sliced olives, salsa and more. Individual taco salads make it easy to make salads the best part of dinner! Perfect for families, encourage kids to make it their own by adding the toppings they love.
Prep 20 Minutes
Total 20 Minutes
Servings 6

Ingredient List

  • 12 Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • 1 tablespoon vegetable oil
  • 1 lb lean (at least 80%) ground beef
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 cup finely shredded lettuce
  • Make it FRESH toppings, as desired (see below)
Recipe Continues Below


  1. Heat oven to 400°F. Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--bowls will get crisp as cooled. Set aside.
  2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
  3. To serve, divide lettuce and taco meat evenly among crisped bowls; serve with Make it FRESH toppings.

Expert Tips

  • Ideas for make it FRESH toppings: shredded Cheddar cheese, cooked fresh corn kernels, sliced green onions, sliced olives, sour cream, salsa, sliced avocados.
  • Substitute ground chicken for ground beef.


Calories240(Calories from Fat120),Total Fat14g(Saturated Fat4 1/2g,Trans Fat1/2g),Cholesterol45mgSodium570mgTotal Carbohydrate15g(Dietary Fiber1g Sugars0g),Protein14g;% Daily Value*:Vitamin A6%;Vitamin C0%;Calcium4%;Iron10%; Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

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