Taco Salad Bowls

Taco Salad Bowls

Serves 4
Dietary Vegetarian
Meal type Main Dish


  • 4 whole wheat tortillas
  • 1/2 onion (diced)
  • 1 clove garlic (minced)
  • 2 Tsp chili powder
  • 1 Tsp cumin
  • 1/2 Tsp corriander
  • 1/4 Tsp red pepper flakes
  • 1/4 Tsp kosher salt
  • 1/8 Tsp pepper
  • 1 Package yves soy ground round
  • 3/4 cups tomato sauce
  • 1/4 cup water
  • 2 Heads romaine lettuce (shredded)
  • 1 red pepper (chopped)
  • 1/2 Pint grape tomatoes (halved)
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained)
  • 1/2 cup part-skim cheddar cheese (grated)
  • 1 avocado (chopped)
  • salsa, Greek yogurt, fresh lime juice (for toppings)


These taco salad bowls would also be delicious with ground chicken, turkey, or lean beef in place of the soy ground round. Add any of your favourite taco toppings - shredded cabbage, minced green onion, and chopped cilantro would all be great additions.


1. Pre-heat oven to 375 degrees. Place a muffin tin pan upside down and fold tortilla so it fits in between the cups in a bowl shape. Spray with cooking spray and bake in the oven until browned, about 12 minutes. Set aside.
2. Heat a non-stick skillet over medium high heat and spray with cooking spray. Add onion and garlic and cook until softened, about 5 minutes. Add cumin, chili powder, corriander, red pepper flakes, salt and pepper and cook for 1 minute.
3. Add yves ground round, tomato sauce, and water and break up the ground round with a wooden spoon. Let simmer for about 5 minutes and set aside.
4. Divide lettuce among tortilla bowls and layer on beans and corn. Top with soy mixture, cheese, red peppers, tomatoes and avocado.
5. Top bowls with as much salsa, Greek yogurt, and lime juice as you'd like. Now dig in!