Beef Tortilla Salad

  • Preparation 15 MIN
    Cooking 20 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  2. Brush the tortillas with half the oil and sprinkle with a mixture of 15 ml (1 tablespoon) of chili powder and 15 ml (1 tablespoon) of oregano. Season with salt and pepper. Place in tortilla molds (see note) and bake for about 9 minutes. Remove from oven, let cool for 5 minutes and unmould. Set aside.
  3. In a skillet, brown the onion in the butter and remaining oil for about 5 minutes. Add the garlic, beef, remaining chili powder and oregano, garlic salt and onion salt. Continue cooking, stirring until the meat is cooked. Season with pepper.
  4. Line each tortilla bowl with a bed of chopped lettuce. Add the meat and sprinkle with diced tomatoes, cilantro and cheese, then top with sour cream. Serve immediately.


The tortilla molds are small individual non-stick molds with fluted sides, about 14-cm (5-inch) tall sides and a base measuring approximately 7.5-cm (3-inch). They are found in good kitchen stores. You can’t find them? Use a large muffin pan. Your bowls will then be a little smaller.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 740  
Total Fat 47 g  
Saturated Fat 20 g  
Sodium (salt) 1100 mg  
Carbohydrates 46 g  
Fibre 5 g  
Protein 37 g