Gluten-free Friday: Taco salad bowls with ranch dressing

Sep 20, 2013 at 11:00 a.m. ET

A salad is a salad — until you serve it in edible bowls with homemade dressing! You'll have fun eating this anything-but-boring taco salad that's filled with great flavors.

 Gluten-free Friday: Individual taco salad bowls with Ranch dressing

What could be more fun on a Gluten-free Friday than enjoying individual taco salad bowls with ranch dressing? These individual bowls are super-simple to put together. All you need is a regular-sized muffin tin and some pie weights (or dried beans). Flip over the tin and let the muffin wells be your guide! Gently fold your corn tortillas into the wells and bake for about 10 minutes.

The delightful salad is filled with great ingredients, but you can switch things up and use your favorite veggies, if you'd like. Serve the salad in the edible bowls with the homemade ranch dressing drizzled over the top.

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.

Individual taco salad bowls with ranch dressing recipe

Serves 4


For the ranch dressing

  • 1 cup buttermilk
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste
  • 2 tablespoons fresh chopped chives

For the salad

  • 1 pound ground beef
  • 1/3 cup diced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1  teaspoon gluten-free chili powder
  • 8 (6 inch) gluten-free corn tortillas
  • 1/2 head iceberg lettuce, torn to small pieces
  • 1 (15 ounce) can black beans, drained and rinsed
  • 8 ounces corn kernels
  • 2-3 ounces sliced black olives
  • 1/3 cup diced tomato
  • 2 avocados, peeled, pitted and diced
  • 4 ounces shredded cheddar or Mexican-style cheese


For the ranch dressing

  1. Mix together the buttermilk, mayonnaise, sour cream, vinegar, salt, and black pepper. Whisk until smooth. Taste and adjust the seasoning as needed.
  2. Mix in the chives, and refrigerate until ready to use.

For the salad

  1. Preheat your oven to 350 degrees F.
  2. Flip over a regular-sized muffin tin. Carefully shape the corn tortillas into the center well of a grouping of the four muffin bottoms. The corn tortillas may crack slightly, but you won't be able to tell when they're filled with the salad.
  3. If you have pie weights, place them in the center of the tortilla to weigh it down slightly. You can also use a small handful of dried beans. Bake for 8-10 minutes until they begin to turn golden.
  4. Remove the tortillas from the oven and allow them to cool before removing them from the muffin tin.
  5. Brown the ground beef in a skillet over medium-high heat. Drain off any extra oil.
  6. Add the onion, salt, black pepper and chili powder, and mix well. Cook until the ground beef is cooked through.
  7. In a large bowl, toss together the ground beef, black beans, corn, olives, tomatoes, and lettuce, and mix well.
  8. Fill the tortilla bowls with the salad mixture, and sprinkle the cheese and diced avocado over the tops.
  9. Serve with the ranch dressing.

Individual salads served in edible bowls is fun on a Gluten-free Friday!

More Gluten-free Friday recipes

Tomato-basil frittata
Cinnamon breakfast quinoa with berries & nuts
Sour cream and pepper deviled eggs