Best Taco Salad Bowl Mccalls Cooking School Recipes

Taco Salad Bowls image

Provided by Jennygal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 (9 inch) whole wheat tortillas
1 tablespoon chili powder, divided
3/4 lb extra lean ground beef
1 cup matchstick carrot
1/2 cup salsa
2 tablespoons salsa
2 tablespoons Miracle Whip
4 cups torn salad greens
1 large tomatoes, chopped
1/2 cup shredded tex-mex cheese
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 166.1, Fat 4.9, SaturatedFat 2, Cholesterol 52.7, Sodium 410.2, Carbohydrate 10.6, Fiber 3.7, Sugar 4.7, Protein 20.9

How to Make Baked Taco Salad Shell Bowls image

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!