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
TACO SALAD IN EDIBLE TOSTADA BOWLS
Crispy tostada bowls are filled with a spicy mixture of ground beef and chili for a tasty week night meal.
Provided by Carol
Categories Beef
Time 20m
Number Of Ingredients 14
Steps:
- Cook the ground beef, garlic and onion in skillet over med-high heat. Add the taco seasoning (and water if you use a premade mix).
- Mix in the chili and combine everything until sauce is a little thick.
- Warm the tostada bowls in a preheated 350ºF oven for 2 minutes. Place the bowls on serving dishes and place a good helping of mixed greens in each bowl. Top with ground beef mixture, then the diced tomatoes, peppers, spring onions and avocado.
- Sprinkle the bowls evenly with shredded cheese.
- Top each bowl with a dollop of sour cream and salsa and sprinkle cheese on top. Add the sliced olives and enjoy with your favorite Margarita recipe.
Nutrition Facts : Calories 838 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 36 grams fat, Fiber 14 grams fiber, Protein 48 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 1638 grams sodium, Sugar 10 grams sugar, TransFat 2.5 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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
TACO SALAD I
Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.
Provided by Denise Williamson
Categories Salad Taco Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
- Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.
Nutrition Facts : Calories 846.4 calories, Carbohydrate 59.6 g, Cholesterol 70.2 mg, Fat 56.5 g, Fiber 6.6 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 1579.6 mg, Sugar 14.2 g
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