Crispy Taco Salad Bake

In this recipe, the tortilla shell is baked first, and then filled with cold toppings mixed with hot protein.

This is a great choice for a breakfast/brunch, or for appetizers or snacks.

Prep Time10

Cook Time12

Total Time22

Servings: 1

Curly/Fluted Tortilla Mold
Air Fryer (Our air fryer is like a miniature oven, and is ideal for baking here.)

1 fajita-size tortilla
4 oz lean ground turkey (93%) or lean ground beef cooked with taco seasoning
¼ cup black beans rinsed and drained
2 Tbsp non-fat plain Greek yogurt (used in place of sour cream for a protein boost!)
2 Tbsp shredded Mexican blend cheese (or shredded Cheddar cheese)

Bake the Shell: Preheat your oven to 375°F (190°C). Spray both sides of the fajita tortilla lightly with cooking spray. Press it into your curly mold.
Place a small ball of aluminum foil or an oven-safe ramekin in the center to keep the bottom flat while baking.
Bake for 10–12 minutes until golden and stiff. Remove from the mold and set aside to cool and crisp up completely.
Warm the Protein: While the shell bakes, heat up your seasoned ground turkey/beef and black beans in a skillet until hot.
Assemble: Layer the warm meat and beans at the bottom of your crispy, curly tortilla bowl. Top with shredded lettuce, tomatoes, and cheese. Finish with a generous dollop of high-protein Greek yogurt and your favorite salsa.

Prevent Tearing: Fajita tortillas are smaller (usually 6 inches) than burrito tortillas (8–10 inches). If your tortilla is stiff, microwave it between two damp paper towels for 15–20 seconds before putting it in the mold so it bends easily into the waves without breaking.