Taco Salad Bowls Food

TACO SALAD TORTILLA BOWL

Steps:

• Preheat oven to 350 degrees.
• Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking.
• Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes.
• Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!

BAKED TACO SALAD BOWLS

Steps:

• Preheat oven to 325°
• Lightly wet a paper towel that is long enough to cover one large tortilla.
• On a plate, place the wet paper towel and then place one tortilla on top of it.
• Repeat until you have put 3 tortillas stacked
• Microwave for 30 Seconds
• Lightly spray the inside of a 9" cast iron skillet, cake pan or glass bowl.
• Start with one tortilla, keeping the other two covered
• Take that first tortilla and mold it inside the kitchenware of choice.
• Use a ramekin to push the bottom of the tortilla to the edges to flatten the bottom
• Spray the inside of the burrito with oil spray
• Place it in the oven for 25-30 minutes or until the shells have browned / hardened.

BUBBLY TACO SALAD BOWLS RECIPE

Steps:

• Preheat the oven to 350 degrees F. Set 4 oven-safe cereal bowls on a large rimmed baking sheet. Then set a large 12-14 inch skillet on the stovetop over medium heat.
• Pour 1 tablespoon oil into the skillet. Once hot, place the tortilla in the skillet. Use tongs to swirl the tortilla to coat it in oil, flip it over, and swirl it again. It needs to be coated in oil, on both sides, right away.
• Pan-fry the tortilla for 30-45 seconds per side, allowing it to puff up with large bubbles. (The bigger the bubbles the better!) Flip and repeat. Make sure the tortilla isn't turning dark. It should be golden-brown.
• Use tongs to move the tortilla to one of the cereal bowls. Tuck it down into the bottom of the bowl, to create a bowl shape with the tortilla. Take care not to deflate the bubbles.
• Repeat with the remaining three tortillas. Once all the tortillas are flash-fried and shaped into bowls, bake for 9-10 minutes until very crispy. Cool and fill.

TACO BOWLS

Steps:

• Preheat oven to 325° F.
• Spray both sides of tortilla and place in a bowl, mold or inverted muffin tin. Carefully mold with your hands to desired shape.
• Bake 8 minutes or until just brown.

DIY TACO SALAD LUNCH BOX BOWL

Steps:

• Heat a skillet over medium heat, and add the ground beef, 3 teaspoons water, chili powder, cumin, oregano, paprika and salt. Stir well to combine, and cook the mixture for 2 minutes, then remove from the skillet. Place in an insulated food storage container to keep warm, or store in the refrigerator until ready to serve, and heat in microwave for 1 minute before placing in thermos.
• Place the lettuce, tomatoes and avocado in lunch box storage containers. Place the cheese and tortilla chips in separate containers. Make sure one of the containers is large enough to serve as the mixing and serving bowl.
• Pack the containers in an insulated lunch box, along with a fork.

ALMOST-FAMOUS STEAK TACO SALAD

Steps:

• Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
• Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
• Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
• Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
• Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.

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.

TACO BOWLS WITH GUAC-A-SALSA SALAD

Steps:

• Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan ¿ careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
• Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil ¿ 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
• Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
• Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.

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.

TACO SALAD BOWLS

Steps:

• Preheat oven to 425º. Crumble 4 large sheets of foil to make 4 3" balls and place on baking sheet. Place one tortilla on top of each ball and spray with cooking spray. Sprinkle evenly with 1/2 tsp chili powder. Bake 6-8 min or golden. Tortillas will drape over balls as they bake.
• Meanwhile brown ground beef with carrots and remaining chili powder in large skillet. Add salsa and cook 2 min or heated through.
• Mix miracle whip and 2 tbsp salsa in large bowl. Add salad and tomatoes and toss to coat.
• Spoon into tortillas, top with meat, cheese and cilantro.

TACO SALAD BOWLS

Steps:

• Heat oven to 425°F.
• Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Sprinkle evenly with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
• Meanwhile, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook and stir 2 min. or until heated through.
• Mix mayo and remaining salsa in large bowl. Add salad greens and tomatoes; mix lightly. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

SIMPLE TORTILLA BOWL FOR TACO SALAD

Steps:

• Heat non-stick frying pan to medium high.
• Brown 1 tortilla on both sides, keep it moving or it will burn. If you get bubbles press the tortilla down with a spatula, just remember: keep it moving!
• Sprinkle with a little salt for flavour once tortillas are warm.
• When both sides are covered in brown spots (less than a minute per side on my stove) remove from pan and put in large bowl. Shape by putting smaller bowl on top. Be gentle or it will crack.
• Repeat with remaining tortillas.
• Use immediately. I recommend filling them with Paula Deen's Taco Salad recipe #141195.