Mini Taco Salads Recipes

MINI TACO SALADS

Steps:

• Preheat the oven to 350*. Spray the back side of a muffin tin, and place warmed up corn tortillas on it to form a bowl. These can be placed in between the muffin tins, as shown above. I was able to fit 3-4 comfortably on a pan. Be sure to warm up the tortillas in the microwave or on the stove to make them more pliable and avoid tearing. I placed mine on a plate and warmed them for 30 seconds.
• Bake these in the oven for 15-20 minutes until lightly browned and holding shape.
• While these are baking, cook and drain ground beef in a skillet on medium heat. Add taco seasoning as according to package.
• Clean, shred, and tear the lettuce and place in a large bowl to use for the salads. The beans can be warmed up as according to the instructions on the can.
• Once the taco shells are done, let them cool then build your taco salad with lettuce, beans, olives, tomatoes, shredded cheese, and top with Catalina Dressing.
• Serve immediately.

MINI TACO SALAD BOWLS

Steps:

• Heat oven to 400°F. 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 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.

MINI TACO SALADS

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 12 cup muffin tin with cooking spray. Place wonton wrapper into each of the muffin tins, pressing to the sides to make sure there is an opening in the center. Place into oven and bake for 8-10 minutes, or until golden brown. Heat refried beans in a pot on the stove top. Fill baked wontons with heated refried black beans. Top with lettuce, tomatoes, olives, and cheese. Serve immediately.

MINI TACO SALADS

Steps:

• Preheat oven to 325°. In a small bowl, combine melted butter, garlic salt, and 1/4 teaspoon cumin; set aside. Using a 4-inch round cutter, cut 3 circles from each tortilla. Brush both sides of prepared tortillas with butter mixture. Place centers of tortillas in wells of a 12-cup muffin pan, carefully pressing remainder of each tortilla up sides of muffin pan to form a cup. Bake for 18 to 20 minutes or until lightly browned and crisp. Cool in pan for 10 minutes; remove to a wire rack, and cool completely. In a small bowl, combine salsa, sour cream, and cilantro. Cover; refrigerate. In a medium skillet over medium-high heat, cook ground chuck for 6 minutes or until browned and crumbly. Drain meat completely. Return to heat; add water, chile powder, remaining 2 teaspoons cumin, garlic powder, paprika, salt, pepper, and red pepper, stirring to combine well. Spoon meat into prepared tortilla cups. Top with lettuce, salsa mixture, tomato, avocado, and cheese. Serve immediately.

MINI TACO SALAD APPETIZER

Steps:

• Brown meat in medium skillet; drain. Stir in taco seasoning mix and water; simmer 10 min., stirring occasionally.
• Arrange chips in single layer on platter; fill with lettuce, meat mixture, salsa and cheese.

MINI TACO SALADS

Steps:

• First, pre-heat the oven to 350 degrees.
• Lay the pie crust out and, using a glass, cut out circles. These will be the taco shells for your salads.
• Put each circle of crust into a muffin tin.
• Bake the crusts for about nine minutes. They should be light brown.
• Take them out of the oven and let them cool.
• Now it's time to fill your taco shells. You can use shredded lettuce, cheese, taco sauce and ground beef, or anything else you would enjoy!
• Bon Appetit!