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 Time 20 Minutes
Servings 6

Ingredient List

  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 1 tablespoon vegetable oil
  • 1 lb lean (at least 80%) ground beef
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 cup finely shredded lettuce
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.


  • 1 Serving Calories 240 (Calories from Fat 120);  Total Fat 14g (Saturated Fat 4 1/2g ,Trans Fat 1/2g);  Cholesterol 45mg;  Sodium 570mg;  Potassium 150mg;  Total Carbohydrate 15g (Dietary Fiber 1g ,Sugars 0g);  Protein 14g
  • % Daily Value: Vitamin A 6%;  Vitamin C 0%;  Calcium 4%;  Iron 10%
  • Exchanges: 1/2 Starch;  1/2 Other Carbohydrate;  2 Lean Meat;  1 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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