TACO SALAD TORTILLA BOWL
This is so simple to do and you get such impressive results! If you have four ovenproof bowls, you can bake the tortilla shells all at once. If not, let bowl cool in between uses. I found in Martha Stewart Kids magazine.
Provided by Munchkin Mama
Categories Mexican
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 212.9, Fat 15.8, SaturatedFat 2.4, Sodium 1935.2, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 2.5
HOW TO MAKE BAKED TACO SALAD SHELL BOWLS
Make and share this How to Make Baked Taco Salad Shell Bowls recipe from Food.com.
Provided by Juliesmom
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 228.3, Fat 6.5, SaturatedFat 1.5, Sodium 445.2, Carbohydrate 36, Fiber 2.2, Sugar 1.3, Protein 5.8
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 BOWLS
When it's done slow-cooking, this beef shreds like a dream. We make it often, because it's super easy to customize with fun, fresh and healthy toppings. -Hope Wasylenki, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 389 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 550mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
TACO SALAD WITH BAKED SHELLS
Instead of using deep-fried salad shells, this recipe calls for baking flour tortillas in the microwave. Doing so keeps all the flavor and reduces the fat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
TORTILLA FORMED SALAD BOWL SHELLS
I was tired of buying expensive scalloped edge tortilla bowls for salads. I decided to buy or make tortilla and form my own shells. So easy you would believe it!
Provided by Montana Heart Song
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 76, Fat 1.6, SaturatedFat 0.3, Sodium 14.4, Carbohydrate 14.3, Fiber 2, Sugar 0.3, Protein 1.8
BAKED TACO BOWL SALAD
This tasty salad is made with baked tortilla bowls and Lawry's Taco Seasoning. I think there is a copycat version on this site somewhere for that. You could make that one, if you wish, instead of the store-bought. This was a fun dinner to make and very easy. Serve sour cream and salsa on the side. You can add more vegies or add peppers, if you wish.
Provided by VickyJ
Categories Vegetable
Time 40m
Yield 4 taco salads, 4 serving(s)
Number Of Ingredients 12
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.
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