Steak Taco Salad Bowl

No ratings yet
Print
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 494kcal

Ingredients

  • 2 tsp Extra-virgin olive oil as needed
  • 4 Whole wheat tortilla 8 - 10 inches
  • 3/4 lb Sirloin steaks
  • 2 tbsp Steak seasoning
  • 1/2 tbsp Ground cumin
  • 5 cups Romaine lettuce chopped
  • 4 tsp Chipotle Ranch Dressing or dressing of your choice
  • 1/2 cup Tomato diced
  • 1 cup Corn diced
  • 1 cup Black beans
  • 4 tsp Sour cream
  • 4 tbsp Cheddar cheese shredded

Guacamole

  • 1 Avocado
  • 1 tsp Ground cumin
  • 1 tbsp Fresh cilantro chopped
  • 1 tbsp Lime juice
  • 1/2 tsp Garlic powder
US Customary - Metric

Instructions

  • Tortilla bowl: Preheat the oven to 350°F. Invert oven-safe bowls (whatever you have, even a jar will work) on a large baking sheet. Preheat a large skillet or non-stick pan over medium heat. Using about half of the oil, pour a little oil into the skillet at a time as needed, pan-fry the tortilla for 30-45 seconds per side to golden brown, allowing it to puff up with large bubbles.
  • Use tongs to form the tortilla onto one of the bowls to create a bowl shape with the tortilla.
  • Repeat with the remaining tortillas. Once all the tortillas are flash-fried and shaped into bowls, bake until crispy and golden brown. Remove from the oven and set aside.
  • In a bowl, mash the avocado with a fork until smooth. Mix in the rest of the ingredients for the guacamole, season with salt and pepper to taste. Set aside.
  • Season both sides of the steak with steak seasoning, cumin, and salt.
  • Heat the remaining oil in the same skillet or pan over medium heat. Cook the steak on both sides to the desired internal temperature using a thermometer (see below). Once cooked allow to rest for 3 minutes before slicing thin against the grain.
  • Place the lettuce into the tortilla bowl and drizzle with dressing. Top with tomatoes, corn, beans, steak, guacamole, sour cream, and cheddar cheese.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 494kcal | Carbohydrates: 44g | Protein: 32g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 365mg | Potassium: 1085mg | Fiber: 11g | Sugar: 5g | Vitamin A: 5711IU | Vitamin C: 14mg | Calcium: 248mg | Iron: 7mg

Steak Taco Salad Bowl

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 494 kcal

Ingredients
 
 

  • 2 tsp Extra-virgin olive oil as needed
  • 4 Whole wheat tortilla 8 - 10 inches
  • 3/4 lb Sirloin steaks
  • 2 tbsp Steak seasoning
  • 1/2 tbsp Ground cumin
  • 5 cups Romaine lettuce chopped
  • 4 tsp Chipotle Ranch Dressing or dressing of your choice
  • 1/2 cup Tomato diced
  • 1 cup Corn diced
  • 1 cup Black beans
  • 4 tsp Sour cream
  • 4 tbsp Cheddar cheese shredded

Guacamole

  • 1 Avocado
  • 1 tsp Ground cumin
  • 1 tbsp Fresh cilantro chopped
  • 1 tbsp Lime juice
  • 1/2 tsp Garlic powder

Instructions
 

  • Tortilla bowl: Preheat the oven to 350°F. Invert oven-safe bowls (whatever you have, even a jar will work) on a large baking sheet. Preheat a large skillet or non-stick pan over medium heat. Using about half of the oil, pour a little oil into the skillet at a time as needed, pan-fry the tortilla for 30-45 seconds per side to golden brown, allowing it to puff up with large bubbles.
  • Use tongs to form the tortilla onto one of the bowls to create a bowl shape with the tortilla.
  • Repeat with the remaining tortillas. Once all the tortillas are flash-fried and shaped into bowls, bake until crispy and golden brown. Remove from the oven and set aside.
  • In a bowl, mash the avocado with a fork until smooth. Mix in the rest of the ingredients for the guacamole, season with salt and pepper to taste. Set aside.
  • Season both sides of the steak with steak seasoning, cumin, and salt.
  • Heat the remaining oil in the same skillet or pan over medium heat. Cook the steak on both sides to the desired internal temperature using a thermometer (see below). Once cooked allow to rest for 3 minutes before slicing thin against the grain.
  • Place the lettuce into the tortilla bowl and drizzle with dressing. Top with tomatoes, corn, beans, steak, guacamole, sour cream, and cheddar cheese.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 494kcalCarbohydrates: 44gProtein: 32gFat: 23gSaturated Fat: 7gCholesterol: 70mgSodium: 365mgPotassium: 1085mgFiber: 11gSugar: 5gVitamin A: 5711IUVitamin C: 14mgCalcium: 248mgIron: 7mg
Tried this recipe?Let us know how it was!