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!
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 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.
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
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