Taco Salad Bowls Recipes

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!

Steps:

• If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
• If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
• Drape a foil square over the top of each can.
• Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.
• Quickly immerse a tortilla in the water, then lift out and let drain.
• Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).
• If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.
• Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
• Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.
• Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
• Let cool on rack.
• Repeat all steps until you have enough shell bowls for your meal.
• Enjoy!

Steps:

• Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
• Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
• In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
• TO SERVE:
• Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.

Steps:

• Preheat oven to 425º. Crumble 4 large sheets of foil to make 4 3" balls and place on baking sheet. Place one tortilla on top of each ball and spray with cooking spray. Sprinkle evenly with 1/2 tsp chili powder. Bake 6-8 min or golden. Tortillas will drape over balls as they bake.
• Meanwhile brown ground beef with carrots and remaining chili powder in large skillet. Add salsa and cook 2 min or heated through.
• Mix miracle whip and 2 tbsp salsa in large bowl. Add salad and tomatoes and toss to coat.
• Spoon into tortillas, top with meat, cheese and cilantro.

Steps:

• Heat oven to 425°F.
• Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Sprinkle evenly with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
• Meanwhile, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook and stir 2 min. or until heated through.
• Mix mayo and remaining salsa in large bowl. Add salad greens and tomatoes; mix lightly. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

Steps:

• In a medium-sized skillet, place ground chuck and minced garlic.
• Heat over medium-high heat, stirring frequently with a wooden spoon and breaking up large chunks of meat, until meat is browned.
• Transfer meat and garlic to a colander and drain off and discard fat.
• Return skillet to heat.
• Add chopped green chilies, undrained whole peeled tomatoes, chili powder, salt, and pepper to meat and garlic in skillet.
• Mix well with a wooden spoon and cook over low heat uncovered for about 30 minutes or until most of moisture has evaporated from the meat mixture.
• While meat mixture is cooking, break apart and wash and dry lettuce, using a lettuce spinner. Tear into bite-sized pieces. You should have about 2 quarts or 8 cups of lettuce greens. Set aside. Refrigerate if not using right away.
• Shred cheddar cheese and set aside.
• Cut out and discard core of tomato. Chop tomato coarsely.
• Wash scallions and trim off and discard root ends.
• Chop or slice enough scallions to yield about 1 cup.
• Remove meat mixture from heat and cover to keep warm and set aside.
• Just before serving, place lettuce in a large chilled bowl and arrange tortilla chips around outer edge.
• Top lettuce with meat mixture and sprinkle cheese, scallions, chopped tomato, and sliced olives around meat mixture.
• Top with a dollop of sour cream garnished with scallions and hot red peppers.
• Toss just before serving.

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.