Best Simple Tortilla Bowl For Taco Salad Recipes

TORTILLA TACO SALAD

Steps:

• Heat oven to 400°F. To make tortilla bowls, cut 6 (25x12-inch) sheets of foil. Slightly crush each sheet to make 4-inch ball; flatten balls slightly with palm of hand.
• On ungreased large cookie sheet, place tortillas in single layer; cover completely with another sheet of foil. Heat in oven 1 minute or just until warm. Remove tortillas from cookie sheet; place foil balls on same sheet. Top each ball with 1 warm tortilla, shaping tortilla gently to fit around ball.
• Bake 6 to 8 minutes or until tortillas are crisp and lightly browned. Remove tortilla bowls from foil balls; place on wire rack. Cool 2 minutes.
• Meanwhile, in medium microwavable bowl, mix taco sauce with ground beef, pinto beans and dressing. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes or until hot.
• Place tortilla bowls on plates. Spoon about 1/2 cup hot beef mixture into each tortilla bowl. Top each with 1/4 cup lettuce, 2 tablespoons tomato and 2 tablespoons cheese. Serve with taco sauce.

HOMEMADE BAKED TORTILLA BOWLS FOR TACO SALAD

Steps:

• Preheat oven to 375°F (190°C).
• Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to make taco salad shell shape. Pinch edges of tortilla and create folds, following the rim of your bowl.
• Place bowl on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until edges are browned. (Bake on a lower rack in the oven so the edges don't brown too quickly.)
• Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
• Serve and enjoy!
• Yields 4 homemade baked tortilla bowls.

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY

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!

SIMPLE TORTILLA BOWL FOR TACO SALAD

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.

TACO SALAD TORTILLA BOWL

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!

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.