Loaded Taco Salad Bowls Recipes
LOADED TACO SALAD BOWLS
Steps:
- Heat oven to 425ºF.
- Place tortillas in 9-inch square pan, folding up edges of tortillas as necessary to fit into pan and resemble 4 bowl shapes. Bake 8 to 10 min. or until lightly browned.
- Meanwhile, cook ground beef with TACO BELL® Taco Seasoning Mix as directed on package.
- Fill tortilla bowls with lettuce, rice, taco meat, guacamole, sour cream and TACO BELL® Shredded Taco Night Cheese just before serving.
Nutrition Facts : Calories 950, Fat 39 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 2240 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 46 g
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- To a large skillet, add the olive oil, beef, and brown over medium-high heat, breaking up beef and stirring frequently for even cooking.
- After beef has browned, optionally drain it (I didn’t need to) and evenly sprinkle with 2 tablespoons taco seasoning, add 1/4 cup water, and simmer over medium heat for about 3 to 4 minutes, or until sauce has thickened some. Allow beef to rest in pan off the heat while you assemble the salad.
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- 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.
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