TACO SALAD TORTILLA BOWL
This is so simple to do and you get such impressive results! If you have four ovenproof bowls, you can bake the tortilla shells all at once. If not, let bowl cool in between uses. I found in Martha Stewart Kids magazine.
Provided by Munchkin Mama
Categories Mexican
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 212.9, Fat 15.8, SaturatedFat 2.4, Sodium 1935.2, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 2.5
EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF
Learn how to make taco salad in just 20 minutes, using common ingredients! The whole family will love this EASY, healthy taco salad recipe with ground beef.
Provided by Maya | Wholesome Yum
Categories Main Course Salad
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
- Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
- Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 72 mg, Sodium 470 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
HOMEMADE TACO SHELL BOWLS
Learn how to make easy taco salad shells in your oven using flour tortillas. It's a healthy taco shell that saves calories compared to the store-bought variety.
Provided by Jodi Danen, RDN / Create Kids Club
Categories Main Entree
Time 20m
Number Of Ingredients 2
Steps:
- Preheat the oven. Preheat the oven to 350°F.
- Shape the foil and tortillas. Shape tin foil into 4 medium-sized loose round-shaped balls. Drap the tortilla over the top, gently shaping the tinfoil and the tortilla shell into the shape you'd like. Repeat for all the shells.
- ⭐️Bake. Bake for 15-20 minutes watching closely after 15 minutes. Once the shells start browning they can burn quickly.
- Serve. Serve with taco meat and toppings or in your favorite recipe.
Nutrition Facts : Calories 90 kcal, Carbohydrate 15 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 206 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ALMOST-FAMOUS STEAK TACO SALAD
It's easy to pretend you're being healthy when you order a taco salad, but those crispy edible bowls - the best part! - can make the meal a serious calorie bomb. At the popular chain Moe's, the taco bowl alone has 390 calories and 26 grams of fat. But if you're addicted to Moe's Close Talker salad, don't despair: Chefs in Food Network Kitchens created this copycat with a slimmed-down shell that's baked instead of fried.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 taco salads
Number Of Ingredients 24
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.
BAKED TACO SALAD BOWLS
3 quick and healthier ways to make taco bowls at home
Provided by Healing Tomato
Categories Appetizer brunch Main Course Salad
Time 35m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 30 g, Protein 4 g, Fat 4 g, Sodium 411 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
QUICK TACO SALAD
Skip the hassle of stuffing a shell with taco salad! Quick Taco Salad is a delectable mash-up of fresh lettuce, tomatoes, cheese and lean ground beef.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brown meat with onions in large nonstick skillet on medium-high heat; drain.
- Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
- Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.
Nutrition Facts : Calories 480, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 920 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 6 g, Protein 32 g
QUICK TACO SALAD
This is a simple make-your-own taco salad. Both my kids, ages six and two, LOVE this! I have made this both with two boneless chicken breasts and beef. Both are a great hit and so easy. I have also used this for Super Bowl party... they LOVED it!
Provided by Amy Tapscott Harvel
Categories Salad Taco Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
- Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.
Nutrition Facts : Calories 637.5 calories, Carbohydrate 36.8 g, Cholesterol 100.8 mg, Fat 40.5 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 15.5 g, Sodium 1611.1 mg, Sugar 6.3 g
TACO SALAD WITH BAKED SHELLS
Instead of using deep-fried salad shells, this recipe calls for baking flour tortillas in the microwave. Doing so keeps all the flavor and reduces the fat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. , Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates., In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream.
Nutrition Facts :
TACO SHELL BOWLS RECIPE WITH BAKED TORTILLAS
Crunchy edible tortilla bowls are a perfect way to serve taco salad! You can make these taco shell bowls yourself in just 15 minutes - amazing!
Provided by MelanieCooks.com
Categories Tacos
Time 15m
Number Of Ingredients 2
Steps:
- Preheat the oven to 375F.
- Take 4 very large sheets of tin foil and crumble them into 4 balls (approximately 4 inch ball diameter). Press the foil balls into the table on both sides to make a flatter base (for stability) and a flatter top.
- Put the foil balls on a baking sheet.
- Heat the tortillas in the microwave for 30 seconds.
- Lightly brush the tortillas with olive oil on both sides.
- Pick the tortillas with the fork in several places.
- Put the tortillas on top of the foil balls and press down the sides of the tortillas to drape them over the foil.
- Put the tortilla shells in the oven and bake for 10 minutes (or until crispy and lightly browned).
- Remove the tortilla shells from the oven and let cool for 5 minutes.
- Carefully flip the tortilla bowls over and remove the foil balls.
BAKED TACO BOWL SALAD
This tasty salad is made with baked tortilla bowls and Lawry's Taco Seasoning. I think there is a copycat version on this site somewhere for that. You could make that one, if you wish, instead of the store-bought. This was a fun dinner to make and very easy. Serve sour cream and salsa on the side. You can add more vegies or add peppers, if you wish.
Provided by VickyJ
Categories Vegetable
Time 40m
Yield 4 taco salads, 4 serving(s)
Number Of Ingredients 12
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.
MINI TACO SALAD BOWLS
Try these fun new bowls for your next taco salad night; they will be a hit with both adults and kids!
Provided by Old El Paso
Categories Tortillas and Tortilla Bowls
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F (200°C). Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--bowls will get crisp as cooled. Set aside.
- In 10-inch (25 cm) nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
- To serve, divide lettuce and taco meat evenly among crisped bowls; serve with Make it FRESH toppings.
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.
Nutrition Facts : ServingSize 1 bowl, Calories 124 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 11 g, Sodium 7 mg, Sugar 1 g
HOMEMADE BAKED TORTILLA BOWLS FOR TACO SALAD
Easy homemade baked tortilla bowls that are irresistibly crispy-perfect for taco salad! How to make taco bowls in the oven, using the tortillas of your choice and an oven safe bowl.
Provided by Alyssia Sheikh
Categories Lunch Lunch & Dinner
Time 20m
Number Of Ingredients 2
Steps:
- Preheat oven to 375°F (190°C).
- Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to make taco salad shell shape. Pinch edges of tortilla and create folds, following the rim of your bowl.
- Place bowl on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until edges are browned. (Bake on a lower rack in the oven so the edges don't brown too quickly.)
- Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
- Serve and enjoy!
- Yields 4 homemade baked tortilla bowls.
Nutrition Facts : ServingSize 1 bowl, Calories 210 kcal, Sugar 3 g, Fat 5 g, Carbohydrate 34 g, Fiber 5 g, Protein 6 g
TACO SALAD
Steps:
- In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool.
- Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos.
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