CHORIZO BREAKFAST BURRITO BOWLS
Breakfast burritos are definitely one of my top five favorite foods. These bowls pull my favorite part of a taco salad (the tortilla bowl!) to make a breakfast burrito that you can eat with a fork. Perfect for festive brunch situations!
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 8 Servings
Number Of Ingredients 25
Steps:
- Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
- Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
- Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
- Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro.
- Preheat the oven to 375 degrees F.
- Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren't pliable enough to mold into the cups, microwave them until they're soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They'll crisp up as they cool.
- Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl.
TORTILLA BOWLS
I found this method of making tortilla bowls for Mexican salads in Company's Coming Greatist Hits Mexican. Make as many as you need. If using corn tortillas, use the microwave method as they tend to crack in the oven.
Provided by Dreamer in Ontario
Categories Breads
Time 3m
Yield 1 tortilla bowl
Number Of Ingredients 2
Steps:
- Microwave Oven Method:.
- Lightly grease bottom and outside of a 2 cup microwave-safe liquid measure measuring cup.
- Turn measuring cup upside-down and press tortilla over bottom and sides.
- Microwave on high (100%) for 1 minute.
- Using clean oven mitts, again press tortilla around measuring cup and microwave on high for another minute until brown spots begin to appear.
- If necessary, press tortilla against measuring cup again.
- Turn out onto rack to cool.
- Conventional Oven Method:.
- Lightly grease bottom an outside of oven-safe 2 cup liquid measure measuring cup.
- Turn measuring cup upside down onto a baking sheet and press tortilla over bottom and sides.
- Bake in 325F oven for 7 to 10 minutes, occasionally pressing tortilla against measuring cup, until brown spots appear.
- Turn out onto rack to cool.
- Note:.
- For larger bowl, use a 10 inch flour tortilla over a 4 cup liquid measure measuring cup.
Nutrition Facts : Calories 92.1, Fat 5.2, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 10.7, Fiber 1.5, Sugar 0.2, Protein 1.4
CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)
These tortilla bowls are baked, not fried. They're crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush both sides of tortilla with oil.
- Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
- Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
- Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
- Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
- Remove sheet from oven; transfer basket burritos to a rack to cool completely.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 27.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 234.2 mg
MEXICAN CHICKEN SALAD IN TORTILLA BOWLS
A light and low fat Taco Salad, served restaurant style in a Tortilla bowl. It is easy to make and quick to assemble. My Slovakain neighbors now love this dish I shared with them.
Provided by Dawn399
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Warm up chicken and set aside.
- Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic.
- (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree)
- To make Tortilla bowls spray Tortillas with cooking spray.
- Invert 4 custard bowls and mold Tortillas over the custard bowls.
- You may place another inverted custard dish over Tortillas to keep shape.
- Bake in oven for 5 minutes until crisp and light brown.
- Caution these burn easily, keep an eye on them.
- Allow Tortilla bowls to cool.
- Toss lettuce with mayonnaise dressing mixture.
- Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl.
- Place tomato pieces on top of lettuce.
- Sprinkle with cheese.
- Top with chicken pieces.
- Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.
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.
VEGAN TACO BOWLS
Every vegan needs these easy and healthy Taco Bowls in their life! Loaded with a crunchy cauliflower walnut filling, homemade pico de gallo, creamy avocado slices and more, they're a hunger-crusher that you'll crave again and again.
Provided by Kelly
Categories Dinner
Time 25m
Number Of Ingredients 23
Steps:
- Make the vegan taco filling: Heat oil in a large skillet over medium. Add walnuts and cook until toasted for about 2-3 minutes. Add the cauliflower rice, taco seasoning, garlic powder, salt and pepper and salsa and cook for 7-8 minutes. Remove from heat and set aside.
- Make the pico: Meanwhile, prep the ingredients for the salsa. Add all the ingredients to a bowl. Season with salt to taste and set aside.
- Cook the cauliflower rice until soft and prepare the veggies by shredding the lettuce, cutting the cucumber and avocado into slices.
- Build your bowls: Add the cauliflower rice, shredded lettuce, avocado, pico de gallo, cucumber, pickled radish and walnut filling. Top with some chopped fresh cilantro and red pepper chili flakes.
Nutrition Facts : ServingSize 1 serving, Calories 287 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, Fiber 12 g, Sugar 5 g
TACO BOWLS
Easy Taco Salad Bowls made in the oven in just a few minutes. Impress dinner guests with this effortless but beautiful presentation.
Provided by Julie Blanner
Categories Main Course
Time 10m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED TORTILLA BOWLS & CUPS
Tortilla bowls are fun to use to hold taco fixin's, tacos salads, and more. For a step-by-step photo tutorial that illustrates how to make your own in a variety of sizes, see original blog post at http://www.theyummylife.com/blog/2011/11/253
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees. If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20-30 seconds, just until soft. Mold tortillas into bowl shapes using one of these methods:1. tortilla shell maker molds (available at Amazon.com) -- press tortillas inside forms, bake for 14-16 minutes or until evenly browned.2. oven proof bowl -- coat inside with cooking spray; press tortilla inside bowl; bake for 14-16 minutes or until evenly browned3. inverted oven proof bowl -- coat outside of bowl with cooking spray; press tortilla around outside of bowl; bake for 14-16 minutes or until evenly browned4. inverted canning jars -- coat outside of jars with cooking spray; press tortillas around outside of jar; bake for 14-16 minutes or until evenly browned.5. regular muffin tins -- cut 10" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.6. mini muffin tins (appetizer size) -- cut 6" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.Let tortilla bowls & cups cool in/on pan, bowl, or jar for 2-3 minutes before transferring to wire cooling rack. May be made a day ahead and stored in airtight plastic container or bag.To bake multiple tortillas bowls at one time, place multiple tortilla maker molds, bowls, or jars on large baking sheet in oven.
TORTILLA BOWL BURRITOS
Try a favourite burrito recipe in a new shell! This is sure to quickly become a staple in the dinner rotation.
Time 40m
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook chicken in oil 2 to 3 minutes or until chicken is just starting to brown. Stir in rice, taco seasoning mix and water. Cover; reduce heat to medium-low. Cook about 15 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink in centre.
- Meanwhile, heat tortillas as directed on package. Divide chicken mixture among tortillas. Top with guacamole, lettuce and sour cream.
Nutrition Facts : ServingSize Makes 4 Burrito Boats
TURKEY TACO BOWLS
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Add the oil and cook the onions and garlic, stirring, for 3 minutes. Add the ground turkey and cook, breaking it up into pieces with a wooden spoon, for 3 minutes.
- Add the bell pepper, taco seasoning and salt and cook, stirring, until the turkey is cooked through, 2 to 3 minutes. Stir in the cilantro and lime juice and set aside.
- To serve, divide the lettuce among individual bowls, then top each with the turkey mixture, black beans, cheese, tomatoes and chips. Top the taco bowls with sour cream, salsa, guacamole and hot sauce. Alternatively, place all of the toppings in separate bowls for a fun DIY meal!
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
TORTILLA FORMED SALAD BOWL SHELLS
I was tired of buying expensive scalloped edge tortilla bowls for salads. I decided to buy or make tortilla and form my own shells. So easy you would believe it!
Provided by Montana Heart Song
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven 350*.
- One flat baking tray.
- Grease 6 oven proof soup or popcorn bowls on the inside, Reserve 7th bowl.
- Place each tortilla inside greased bowl.
- Stack filled bowls inside of each other.
- Place the 7th empty bowl inside of the 6th bowl.
- Place a weight inside the bowl that is heat resistant.
- Bake 12 minutes.
- Remove tray from oven. Do not move the bowls.
- Let them cool down. Then remove the bowls.
- Put plastic wrap in between.
- If you form homemade tortillas, bake a little longer to form the shells. It seems they have more moisture in them.
- Make only 6 at each time.
Nutrition Facts : Calories 76, Fat 1.6, SaturatedFat 0.3, Sodium 14.4, Carbohydrate 14.3, Fiber 2, Sugar 0.3, Protein 1.8
TORTILLA BOWL TACOS
Provided by Food Network
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F. 2. Place 6 oven-proof cups or jars (about size of standard coffee cup or small canning jar used for jellies) upside down on a rimmed baking sheet. 3. Lightly oil both sides of each tortilla with olive oil and drape one over each cup or jar, pressing down the sides gently to form the shape of an upside down bowl. 4. Bake the tortilla bowls for approximately 8 to 10 minutes until they are lightly browned and crisp, checking occasionally to make sure they don't burn and rotating if needed. Allow to cool before removing from cup or jar. Prepare fillings as they are cooling. 5. In a skillet, over medium heat, brown the turkey. Add the taco seasoning and cook according to package directions. 6. To serve, fill each tortilla bowl with the seasoned ground turkey and top with cheese, onions, tomatoes, lettuce, and sour cream as desired. Serve with fresh salsa on the side.
MEXICAN BEEF SOUP IN TORTILLA BOWLS
Yummy tummy warming soup. Looks quite fancy when served in the tortilla bowls. Recipe is from the Beef Council.
Provided by Sandy in Oklahoma
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.
- Stir consommé, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.
- Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.
- Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.
Nutrition Facts : Calories 449.3, Fat 15.9, SaturatedFat 5.6, Cholesterol 73.7, Sodium 1318.7, Carbohydrate 43.8, Fiber 3.4, Sugar 3.9, Protein 33.5
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