Crispy Air Fryer Taco Salad Bowls

Method

Tortilla Taco Bowl Shells

1. Place a small mixing bowl (about 10 cm4 inches wide and 10 cm4 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.

   Our tip Use a metal or heatproof glass bowl, never plastic. On the Combi, it goes straight into the Combi pan and the tortilla needs no weight on top (step 15).

2. Lay one 25 cm10-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.
3. 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 175°C350°F for 20 minutes.
4. 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.
5. 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

6. 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 455 g1 pound of meat. If using more meat, scale the seasoning up proportionally.
7. 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.

   Our tip On the Combi, put the Combi pan on Level 1 and leave the door open; Sear/Sauté won't run with it shut.

8. Add 455 g1 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.
9. 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.
10. 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

11. In a small bowl, whisk together 120 ml½ 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.
12. 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.
13. Spoon about 115 g4 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.
14. 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

15. 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.

Tips from Louise

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 25 cm10-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.