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
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
TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams
TORTILLA BOWLS
I found this method of making tortilla bowls for Mexican salads in Company's Coming Greatist Hits Mexican. Make as many as you need. If using corn tortillas, use the microwave method as they tend to crack in the oven.
Provided by Dreamer in Ontario
Categories Breads
Time 3m
Yield 1 tortilla bowl
Number Of Ingredients 2
Steps:
- Microwave Oven Method:.
- Lightly grease bottom and outside of a 2 cup microwave-safe liquid measure measuring cup.
- Turn measuring cup upside-down and press tortilla over bottom and sides.
- Microwave on high (100%) for 1 minute.
- Using clean oven mitts, again press tortilla around measuring cup and microwave on high for another minute until brown spots begin to appear.
- If necessary, press tortilla against measuring cup again.
- Turn out onto rack to cool.
- Conventional Oven Method:.
- Lightly grease bottom an outside of oven-safe 2 cup liquid measure measuring cup.
- Turn measuring cup upside down onto a baking sheet and press tortilla over bottom and sides.
- Bake in 325F oven for 7 to 10 minutes, occasionally pressing tortilla against measuring cup, until brown spots appear.
- Turn out onto rack to cool.
- Note:.
- For larger bowl, use a 10 inch flour tortilla over a 4 cup liquid measure measuring cup.
Nutrition Facts : Calories 92.1, Fat 5.2, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 10.7, Fiber 1.5, Sugar 0.2, Protein 1.4
HOMEMADE TORTILLA BOWL
The first time I had a tortilla bowl was also the first time I had fried ice cream. It was years ago at an old restaurant called Chi Chi's. Fill with desired fillings, such as ice cream or taco salad.
Provided by Jeanette
Categories 100+ Everyday Cooking Recipes
Time 11m
Yield 4
Number Of Ingredients 3
Steps:
- Heat oil in a large, heavy saucepan for about 7 minutes. Ensure oil is hot enough by sticking the end of a wooden spoon into the oil; bubbles should form around the wood start to float up.
- Place 1 tortilla on a slotted spoon and bottom of 1 jar on top of tortilla; lower into the hot oil. Carefully remove spoon, making sure not to tear the tortilla. Mold tortilla around the bottom of the jar using the spoon; cook for about 1 minute.
- Remove the jar and tortilla bowl from oil using tongs, tilting the tortilla bowl so excess oil goes back into the saucepan. Lay bowl on a paper towel-lined plate to drain and cool. Repeat with remaining tortillas and jars.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 11.6 g, Fat 22.7 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 11.7 mg, Sugar 0.2 g
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
SIMPLE TORTILLA BOWL FOR TACO SALAD
Like most foods, I suspect this would probably taste better if it were deep fried, or slathered in oil or butter - but if that's not an option for you, here's a simple way to make individual serving bowls for your taco salad. You'll need a non-stick frying pan and two bowls that fit snugly together, the larger bowl will dictate the size of your tortilla bowl.
Provided by No-Brussel-Sprouts
Categories Low Cholesterol
Time 5m
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 93.6, Fat 2.3, SaturatedFat 0.6, Sodium 229.6, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 2.5
CHIPOTLE CHICKEN IN TORTILLA BOWLS
This is delicious and very easy! The tortilla bowls are very simple and can be used for many other recipes. We serve chili in them and use them for dips. This dish makes a very impressive presentation.
Provided by Sandy in Oklahoma
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Note: If salsa with chipotle is unavailable, add 1-teaspoon chipotle sauce or 1-teaspoon adobo sauce from canned chipotle pepper in adobo sauce.
- Place oil in large skillet over medium heat. Add chicken pieces and cook until opaque. Add onion, garlic and peppers. Stir-fry until chicken is done and peppers are crisp and tender, about 10 minutes.
- Stir in chili beans and salsa. Cover and simmer until heated through. Taste and, if necessary, season with salt and pepper.
- Add cilantro to chicken mixture and spoon into tortilla bowls, dividing evenly. Top with avocados and sour cream. Serve immediately.
- TORTILLA BOWLS: Gently press tortillas into 4 individual microwave-safe (2-cup) soup bowls. being careful not to tear them.
- Microwave, 2 bowls at a time, on HIGH 3 to 4 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway. Let cool and carefully remove from bowls.
Nutrition Facts : Calories 516.1, Fat 17.8, SaturatedFat 5.2, Cholesterol 76.9, Sodium 928.8, Carbohydrate 53.4, Fiber 8.4, Sugar 7.5, Protein 36.8
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- Using Tortilla Shell Molds. If you'll be making these often or making a large number for a party, I highly recommend these molds. I got mine for a reasonable price on Amazon.
- Form tortillas inside an oven-proof bowl. You can also use any oven-proof bowl you have. Coat the bowl with cooking spray, gently press the tortilla inside the bowl, and bake.
- Form tortillas outside an oven-proof bowl. Coat the inverted bowl with cooking spray and place it on a baking sheet. Gently press the tortilla around the outside and bake.
- Form tortillas around outside of canning jars. I first saw this method at Mel's Kitchen Cafe. It was easy and worked well. In these photos, I used wide-mouth pint jars, coated the outside with cooking spray, and inverted them on a 13x18" baking sheet.
- Make smaller tortilla cups in muffin tins. This works great for making small portions. Simply cut a 10" tortilla into quarters, and press each piece into a regular size muffin tin.
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- Press the greased tortillas in bottom and up the sides of an oven-safe bowl. Don’t worry if the tortillas isn’t symmetrical on all the sides it will be just fine when it bakes!
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