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!

How to Make Taco Salad Bowls




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 – 1/4 cup cilantro finely chopped Toppings – 1/2 iceberg lettuce for serving – sharp cheddar cheese for serving – green onion chopped, for serving – avocado sliced

4 servings

20 mins

Step 1

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.

Step 2

Working in batches of 2, place 1/2 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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve onto a parmesan cheese bowl, over a chopped iceberg lettuce. Garnish with avocado slices, cheddar cheese and green onion. Enjoy!