Loaded Taco Salad Bowls Food

LOADED TACO SALAD BOWLS

Steps:

• Heat oven to 425ºF.
• Place tortillas in 9-inch square pan, folding up edges of tortillas as necessary to fit into pan and resemble 4 bowl shapes. Bake 8 to 10 min. or until lightly browned.
• Meanwhile, cook ground beef with TACO BELL® Taco Seasoning Mix as directed on package.
• Fill tortilla bowls with lettuce, rice, taco meat, guacamole, sour cream and TACO BELL® Shredded Taco Night Cheese just before serving.

BEEF TACO SALAD BOWLS

Steps:

• Preheat the oven to 350°F. Preheat a large skillet and add a tablespoon ofoil.
• Heat a tortilla until it starts to bubble, flip it over, and let it get a couple of bubbles on the second side.
• Remove it, place in an oven-safe bowl (such as a French onion soup bowl, mini Le Creuset, or ceramic bowl), pressing down gently making sure not to rip the tortilla, and keeping the sides up. Alternatively, flip the bowl over so the opening of the bowl is face-down on your counter, and lay the tortilla over the bowl, making sure the sides are pressed down over the bowl securely.
• Repeat the process with the remaining 5 tortillas.
• Place the bowls on a cookie sheet and bake for 15 minutes. Tap the tortillas to make sure they are nice and crispy before removing. If the bottoms are not crisp enough, bake for an additional 1 to 2 minutes, or until done. While the bowls are baking, make the Creamy Lime-Cilantro Dressing.
• Place the cilantro, sour cream, olive oil, garlic, coriander, salt, pepper, optional jalapeno, and lime juice in the canister of a food processor or high speed blender and process untilsmooth. Set aside in the fridge until ready to use.
• To a large skillet, add the ground beef, taco seasoning, and brown over medium-high heat, crumbling the beef as it cooks. Although taco seasoning packets usually call for adding water, I don't in this situation but use your judgement if you want more liquidy and saucy ground beef.
• After the beef has browned, add the corn, and brown slightly, about 1 minute.
• To the baked taco bowls (or large mixing bowl or individual plates), equally divide all the ingredients* including the ground beef, optional olives, black beans, cheese, optional jalapeno, avocado or guacamole, onions, salsa, sour cream, and optional squirt of lime juice.
• Evenly drizzle with lime-cilantro dressing and serve immediately. Taco salad bowls are best served fresh.

HOW TO MAKE BAKED TACO SALAD SHELL BOWLS

Steps:

• If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
• If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
• Drape a foil square over the top of each can.
• Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.
• Quickly immerse a tortilla in the water, then lift out and let drain.
• Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).
• If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.
• Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
• Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.
• Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
• Let cool on rack.
• Repeat all steps until you have enough shell bowls for your meal.
• Enjoy!

BAKED TACO BOWL SALAD

Steps:

• Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
• Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
• In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
• TO SERVE:
• Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.