Diy Taco Salad Lunch Box Bowl Recipes

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SIMPLE TORTILLA BOWL FOR TACO SALAD



Simple Tortilla Bowl for Taco Salad image

Like most foods, I suspect this would probably taste better if it were deep fried, or slathered in oil or butter - but if that's not an option for you, here's a simple way to make individual serving bowls for your taco salad. You'll need a non-stick frying pan and two bowls that fit snugly together, the larger bowl will dictate the size of your tortilla bowl.

Provided by No-Brussel-Sprouts

Categories     Low Cholesterol

Time 5m

Yield 4 serving(s)

Number Of Ingredients 2

4 flour tortillas (or 1 for each serving)
1 dash salt

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.

Nutrition Facts : Calories 93.6, Fat 2.3, SaturatedFat 0.6, Sodium 229.6, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 2.5

TACO SALAD TORTILLA BOWL



Taco Salad Tortilla Bowl image

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

4 flour tortillas
4 tablespoons olive oil (approximately)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

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

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