Crispy Air Fryer Taco Salad Bowls
These Crispy Air Fryer Taco Salad Bowls are loaded with seasoned ground beef, refried beans, lettuce, fresh toppings, and a creamy Mexican crema dressing, all served in a perfectly crisp homemade flour tortilla bowl. The tortilla bowls are made right in the air fryer using a small mixing bowl as a mold (no fancy tortilla bowl maker required), and the homemade taco seasoning blend is leagues better than anything in a packet. It's a fun, restaurant-style dinner that comes together in about 40 minutes and is endlessly customizable to your favorite toppings.
Servings: 4 salads
Calories: 714kcal
Equipment
- Ninja Foodi or air fryer that fits a small mixing bowl
- Small mixing bowl, about 4 inches wide and 4 inches deep, for shaping the tortilla
- Crisping plate or air fryer rack
- Oil sprayer or spritzer
- Parchment paper (optional)
- Wooden Spoon or Silicone Spatula
- Slotted spoon
- Small mixing bowl for the seasoning blend
- Small bowl for the crema dressing
Ingredients
Tortilla Taco Shell Bowls
- 4 burrito size flour tortillas 10-inch; store-bought works best for even thickness
- 2-3 teaspoon avocado oil per tortilla or any neutral oil; for spraying both sides
Taco Meat
- 1 lb ground beef 80/20 recommended
- ½ cup yellow onion, chopped optional
- 1 teaspoon fine grind sea salt
- 2 teaspoon paprika smoked or regular both work
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano skip the oregano altogether if all you have is Italian oregano
- ¼ teaspoon cayenne or chipotle powder optional, for heat; pair cayenne with smoked paprika or chipotle with regular paprika
Taco Bowl Dressing
- ½ cup Mexican crema not Mexican sour cream; flows over the salad rather than sitting in a blob
- 2-3 Tablespoons Fresh Lime Juice about 1 squeezed lime; thins the dressing and brightens the flavor
Toppings
- 1 cup refried beans, warmed homemade or canned
- 4 cups shredded iceberg lettuce
- 1 cup shredded cheese Mexican blend, cheddar, or Monterey Jack; divided
- 1 cup diced tomatoes or pico de gallo or your favorite salsa
- 1 cup guacamole homemade or store-bought
- 1 cup diced red or yellow onion
- ½ cup sliced black olives optional
- 1 fresh jalapeño sliced
- 1 bunch fresh cilantro, chopped
- 1-2 fresh limes, cut into wedges
- 1-2 tablespoon Cholula or favorite hot sauce
Instructions
Tortilla Taco Bowl Shells
- Place a small mixing bowl (about 4 inches wide and 4 inches deep) upside down in the bottom of the Ninja Foodi pot or directly in the air fryer liner pot. Do not preheat the air fryer for the tortilla bowls.
- Lay one 10-inch flour tortilla flat on a piece of parchment paper and lightly spritz both sides with avocado oil, about 2 to 3 teaspoons of oil per tortilla total. Center the tortilla over the upside-down mixing bowl. The tortilla will look stiff and not drape much at first, that is normal.4 burrito size flour tortillas, 2-3 teaspoon avocado oil per tortilla
- Set either the crisping plate or the rack on top to keep the tortilla from flying up against the heating element. Close the air fryer and set it to Air Fry at 350℉/175℃ for 20 minutes.
- After about 3½ minutes, pause the cycle, remove the top rack, and gently push the warmed tortilla down around the bowl so it drapes nicely and forms little indents. If any spots look dry or stiff, give them another light spritz of oil. Replace the rack and continue air frying for another 6 to 7 minutes, until the tortilla bowl is set up and crisp to the touch.
- Carefully lift the crisp tortilla bowl off the mixing bowl using a heat-safe tool. Remove the inner mixing bowl from the air fryer and drop the tortilla bowl right-side-up into the cooking pot. Place the rack back on top so the tortilla cannot fly up. Air fry for 1 to 2 more minutes to crisp up the inside. Transfer the finished bowl to a wire rack to cool. Repeat with the remaining tortillas, working through them one at a time.
Taco Meat
- In a small mixing bowl, combine 1 teaspoon fine grind sea salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, 2 teaspoons paprika, 1 teaspoon Mexican oregano, 1 teaspoon ground cumin, and ¼ teaspoon cayenne or chipotle powder if you want a little heat. Stir to combine. This is enough seasoning for 1 pound of meat. If using more meat, scale the seasoning up proportionally.1 teaspoon fine grind sea salt, 2 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, ¼ teaspoon cayenne or chipotle powder
- Set the Ninja Foodi to Sear/Sauté on High and press Start to heat the pot. With 80/20 ground beef no oil is needed. If using leaner beef, turkey, or chicken, add a teaspoon of neutral oil to the heated pot.
- Add 1 pound of ground beef to the hot pot and break it up with a wooden spoon. Once the meat starts to break apart, stir in the chopped yellow onion if using.1 lb ground beef, ½ cup yellow onion, chopped
- Sprinkle the homemade taco seasoning over the meat and stir to coat and breaking the meat up to your preferred size. Continue to sauté until the beef is fully cooked and the seasoning has formed a juicy coating, about 5 to 7 minutes.
- Turn the Ninja Foodi off. Use a slotted spoon to transfer the seasoned taco meat to a serving bowl, leaving any excess fat behind in the pot.
Building the Taco Salad Bowl
- In a small bowl, whisk together ½ cup Mexican crema, 1 to 2 tablespoons Cholula or your favorite hot sauce, and 2 to 3 tablespoons fresh lime juice. Adjust the lime juice to thin the dressing to a pourable consistency.½ cup Mexican crema, 2-3 Tablespoons Fresh Lime Juice
- Set a crisp tortilla bowl on a plate. Spread a layer of warm refried beans across the bottom, then sprinkle in a small handful of shredded cheese. Add a generous bed of shredded lettuce.1 cup refried beans, warmed
- Spoon about 4 ounces of warm taco meat over the lettuce. Top with diced tomatoes or pico de gallo, a scoop of guacamole, diced onion, sliced black olives, and pickled jalapeños to taste.
- Finish each bowl with a second sprinkle of cheese, a shower of fresh cilantro, and a generous drizzle of the crema dressing. Serve with a fresh lime wedge on the side and dig in right away while the tortilla bowl is still crisp.
Ninja Combi Tortilla Bowl Directions
- The temperature and timing for air frying the tortilla bowls is the same as above, the only difference is you set the bowl and the tortilla directly in the Combi pan and you don't need a rack or crisping plate to weight it down. However, you can use the crisping insert if desired. Just lay it on top to weigh them down.
Notes
PREP TIPS
• Make the tortilla bowls first, before the taco meat, so the meat stays warm for assembly. Each bowl takes about 10-12 minutes in the air fryer, so plan accordingly when serving a crowd.
• You can make the tortilla bowls a few days ahead. Once cooled, store them in a loose paper or fabric bag at room temperature on the counter. They stay nice and crisp.
• Use store-bought 10-inch flour tortillas for these bowls. Homemade tortillas don't have the even thickness or uniform size that this method needs to drape and crisp evenly.
• Drain or use lean beef if you'd rather have less fat in the finished meat. With 80/20, no oil is needed in the pot. TORTILLA BOWL TIPS
• Do not preheat the air fryer for the tortilla bowls. Starting with a cold pot keeps the tortilla from puffing up or cooking unevenly.
• If your tortilla puffs up like a balloon partway through cooking, prick the bubble with a toothpick and gently press it back down with your tool.
• A crisping plate works better than a rack , but either will get the job done
• For smaller bowls, use a medium-size flour tortilla and a smaller mold. If the smaller tortilla isn't heavy enough to keep it from flying up against the heating element, weigh it down with a small ramekin. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Make the tortilla bowls first, before the taco meat, so the meat stays warm for assembly. Each bowl takes about 10-12 minutes in the air fryer, so plan accordingly when serving a crowd.
• You can make the tortilla bowls a few days ahead. Once cooled, store them in a loose paper or fabric bag at room temperature on the counter. They stay nice and crisp.
• Use store-bought 10-inch flour tortillas for these bowls. Homemade tortillas don't have the even thickness or uniform size that this method needs to drape and crisp evenly.
• Drain or use lean beef if you'd rather have less fat in the finished meat. With 80/20, no oil is needed in the pot. TORTILLA BOWL TIPS
• Do not preheat the air fryer for the tortilla bowls. Starting with a cold pot keeps the tortilla from puffing up or cooking unevenly.
• If your tortilla puffs up like a balloon partway through cooking, prick the bubble with a toothpick and gently press it back down with your tool.
• A crisping plate works better than a rack , but either will get the job done
• For smaller bowls, use a medium-size flour tortilla and a smaller mold. If the smaller tortilla isn't heavy enough to keep it from flying up against the heating element, weigh it down with a small ramekin. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1loaded taco salad bowl | Calories: 714kcal | Carbohydrates: 37g | Protein: 35g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1631mg | Potassium: 956mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1791IU | Vitamin C: 20mg | Calcium: 314mg | Iron: 5mg