How To Make Taco Bowl - Taco seasoned ground beef and veggies come together in crispy parmesan cheese bowls to make up this healthy taco salad. It’s a fun and inventive way to enjoy tacos again!
Zesty seasoned ground beef and your favorite Mexican salad toppings are layered in a crispy baked parmesan cheese bowl to make up these Taco Bowls. They’re so easy to make and are a fun option for dinner tonight!
An easy healthy taco salad recipe with ground beef is an exciting and inventive alternative when you’re bored of traditional tacos. They’re light, nutritious, and flexible so you can fill them with anything you like. Just like my Shrimp Avocado Salad and Caesar Salad, I love my salads with all kinds of vegetables and different proteins!
This quick ground beef taco salad recipe is easy to prepare ahead of time and a great option when you need to clean out the fridge. Try it for your weekly meal prep or when you just need a quick family-friendly dinner.
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Taco Bowl Ingredients
These easy bowls aren’t made with any complicated ingredients. Made up of browned and seasoned ground beef, veggies, salsa, and greens, the salads are hearty and filling. This is all you need:
- Taco seasoned ground beef
- Onions and peppers
- Parmesan cheese
- Salsa
- Lettuce
- Cheddar cheese
- Green onion
- Cilantro
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Parmesan Bowls
Step 1: Cut out 7x7 inch squares of parchment paper and place two on a baking sheet.
Step 2: Place ½ cup of parmesan cheese on one of the squares and shape it into a circle. Repeat for the second square of parchment.
Step 3: Bake until the cheese melts and turns golden brown. Take it out of the oven and carefully flip each one over an upside-down bowl. This helps form the cheese into a bowl shape. Repeat until you have four parmesan bowls.
How to Make Taco Bowls
Step 1: Add your beef and onions to a skillet. Cook over medium-high until the beef is browned and the onion is soft.
Step 2: Add in the peppers, salsa, taco seasoning, steak spice, and salt. Turn off the heat and stir in the cilantro.
Step 3: Assemble the taco bowls with lettuce, seasoned beef, cheese, and green onions in each parmesan bowl.
Tips and variations
- Serving a smaller crowd? Make 2 large parmesan bowls using the same amount of cheese instead of 4.
- Use freshly grated parmesan cheese if possible. Shredding the block of parmesan yourself will give the bowls the best flavor and will melt better than the stuff in a can.
- Instead of a parmesan salad bowl, you can serve the taco salad in tortilla bowls instead. Making tortilla bowls at home is just as easy as the cheese bowls!
- Add as many fillings as you like! Swap the ground beef for ground chicken, beer battered fish, carnitas, or shredded chicken, and add a dollop of sour cream, lime juice, easy guacamole, or pickled onions on top for extra flavor.
Make ahead
The parmesan bowls can be made 1 day ahead of time. Just keep them in an airtight container so they can stay crisp.
Taco beef can also be prepared 1 or 2 days ahead of assembling the salads. Once it’s browned, store it in an airtight container in the fridge. Add it to a hot skillet along with the rest of your ingredients and when it’s warmed through, you can put the salad together.
What goes well with taco salad?
These delicious salads would make a tasty dish next to these recipes:
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📖 Recipe
How to Make Taco Bowl
Ingredients
Taco Bowl Ingredients
- 2 cups parmesan cheese grated
- 1 lb ground beef
- 1 medium onion finely diced
- 1 red bell pepper finely diced
- 1 cup salsa mild
- 1 tablespoon Taco Seasoning
- 1 teaspoon Mccormick's Montreal Steak Spice
- salt to taste
- ¼ cup cilantro finely chopped
Toppings
- ½ iceberg lettuce for serving
- sharp cheddar cheese for serving
- green onion chopped, for serving
- avocado sliced
Instructions
How to Make Parmesan Bowls
- Preheat the oven to 375F. Cut out 4 - 7 inch by 7 inch squares out of parchment paper, then line baking sheet with 2 squares of parchment paper.
- Working in batches of 2, place ½ cup of Parmesan cheese on a parchment paper and form a circle about 5 inch. Bake for 7-8 minutes or until cheese is melted and turns golden brown color.
- Carefully flip the cheese over an upside down bowl to form a bowl shape. Remove the parchment paper, and let it cool down. Repeat with the second batch.
How to Make Taco Salad Bowls
- Place beef and onion into the skillet and cook over medium/high heat for about 7-10 minutes or until beef is browned and onion is soft, stirring few times.
- After, add bell pepper, salsa, Taco seasoning, Montreal spice and salt to taste. Stir and cook for few minutes. Turn off the heat and stir in cilantro.
- Serve onto a parmesan cheese bowl, over a chopped iceberg lettuce. Garnish with avocado slices, cheddar cheese and green onion. Enjoy!
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Notes
- Cheese choice: Use freshly grated Parmesan for best results. Pre-shredded cheese often contains anti-caking agents that prevent it from melting evenly.
- Forming the bowls: Work quickly when shaping the cheese bowls—once the Parmesan cools, it hardens and becomes difficult to mold.
- Heat-safe bowls: Use a sturdy, upside-down glass or metal bowl to shape the cheese. Avoid plastic—it may warp from the heat.
- Batch size: Bake only 1–2 cheese bowls at a time so you have enough time to shape them before they cool.
- Crisp vs. chewy: For crispier bowls, bake an extra 1–2 minutes. For softer bowls, remove from the oven as soon as the cheese turns golden.
- Make ahead: The Parmesan bowls can be made several hours in advance. Store them at room temperature, uncovered, so they stay crisp.
- Filling swaps: Ground turkey, chicken, or even black beans can replace beef for a lighter or vegetarian option.
- Topping ideas: Sour cream, pickled jalapeños, fresh salsa, or hot sauce make delicious additions to your taco bowls.
Nutrition
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