Salads In Tortilla Shells Recipes

TACO SALAD WITH BAKED SHELLS

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.

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
• Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
• Dice the tomatoes and add them to the bowl with the romaine.
• Dice the onion and add it to the salad.
• Cut the avocados in half, remove the pits, and dice. Add to the salad.
• Add the corn and black beans.
• In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
• Pour the dressing over the salad and toss well.
• Fill each tortilla bowl with the salad.
• Enjoy!

CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)

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.

TORTILLA FORMED SALAD BOWL SHELLS

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.

SALADS IN TORTILLA SHELLS

Steps:

• (You don't have to use calamari, so read through. Zaar changed "calamari" to "squid", but it's the same thing. The photo's give two ideas for using this easy, versatile way of serving a light lunch or starter).
• Fry the calamari rings in oil, in batches, for about 1 - 2 minutes per batch. If calamari is fried or boiled for too long it goes tough. You can also boil it. Whichever method you use, it should just turn opaque white, and then removed to a sieve to drain and cool slightly.
• Mix the hot pepper into the dressing. (We prefer a vinaigrette, but any favourite salad dressing is fine). Put the cooked calamari in a bowl and mix in the salad dressing. Cool and cover. (Can be done a day ahead).
• As suggested (see picture) you can sidestep that and merely use pre-prepared smoked chicken breasts, sliced.
• The salad ingredients are to taste as well: use what you have at hand. (I add peppadews, which are delicious. Avocado slices are also great, or use pickled instead of fresh bell peppers).
• To make the tortilla shells, heat oven to 325 deg F or 160 deg Celsius.
• Use similar round dishes to shape the bottom of your salad "bowl": put it on a tortilla.
• The easiest way is actually to turn the round dish upside down, and drape the tortilla sides over the dish, and bake it that way.
• If you don't have enough small round oven dishes to do that, just use one dish to shape all the "bowls" of the tortillas. Keep the tortillas right side up, and use scrunched foil to support the wavy sides. Bake on a tin until hard and browning at the edges. (I'm not sure of the time: just watch them, but it should be about 15 mins). Cool.
• Prepare and slice all the salad ingredients and put in a bowl. Season lightly with salt and pepper.
• To serve, add the calamari to the salad ingredients with the dressing. Toss lightly; you only want the salad to be lightly coated. Lift out with a slotted spoon so excess liquid can drip off, and fill the shells.
• Serve.