Taco Salad in Tortilla Bowls

These will be the hit of any meal or party table. You can alter the ingredients to anything you like or have on-hand.



10" flour tortillas


Salad Dressing:
1 Cup sour cream
1/3 Cup mayonnaise
1/2 Ontario greenhouse cucumber, chopped finely
1 Tbsp chopped green onion
Salt and pepper to taste


1 lb Lean ground beef
1 Pkg taco seasoning mix
1 Cup water
1 Can tomato paste (5 1/2 oz size)
6 Cups shredded lettuce
4 Tortilla salad bowls
2 Cups shredded cheddar cheese
2 Ontario greenhouse tomatoes, seeded and diced



  • For each bowl, ease a 10” flour tortilla into a 2-1/2 qt, oven-proof bowl. Microwave on HIGH for 2 minutes. Remove from bowl, invert onto a wire rack and let cool completely.
  • In a medium bowl, combine sour cream and mayonnaise. Stir in cucumber and green onion. Add salt and pepper to taste. Set aside until ready to use.



  • In a frying pan, sauté beef until browned. Drain fat. Sprinkle taco seasoning over meat, add water and tomato paste and mix until well combined. Stir and cook until mixture comes to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Divide lettuce among salad bowls and spoon warm meat mixture over lettuce. Top with cheese and tomato. Pour salad dressing over each serving. Makes 4 servings.