Taco Salad in Baked Tortilla Bowl
What could be more fun than to serve taco salad in a baked, crispy tortilla bowl? Maybe ice cream but that’s a different recipe and post altogether. If it’s Taco Tuesday at your house tonight, why not consider serving individual taco salads in baked tortilla bowls. Sounds like a plan to me!
Baked Bowls Made Easy
Making baked tortilla bowls at home couldn’t get much easier. If you have Pyrex glass bowls, preferably 2 to 4 cup size bowls, (or any oven-proof bowls) non-stick cooking spray, and aluminum foil, you can make tortilla bowls at home. You can use one of those special tortilla bowl makers, if you have one but if you don’t, use a bowl or any thing else that’s oven-proof.
For this recipe we used ground beef but ground turkey would work nicely too. Canned black beans, salsa, taco seasoning mix chopped tomatoes with green chilies, cooked Spanish rice and cream cheese is simmered together to make a super filling for the tortilla bowls. Add then usual taco ingredients and you’re good to go. Keep in mind that the burrito style or jumbo style tortilla shells work the best. Once you start making these super easy tortilla bowls at home, you’ll be amazed at what you can fill them with.
A delicious and fun way to eat a taco.
- 1 1/2 pounds ground beef or ground turkey
- 1 can black beans, drained and rinsed
- 1/4 cup salsa, (hot, medium or mild)
- 1 envelope taco seasoning mix
- 2/3 cup water
- 1 14.5 oz can chopped tomatoes with green chilies
- 1 9 oz package Spanish rice, cooked according to package directions
- 1 3 oz package cream cheese, soften
- non-stick cooking spray
- 1 package large size burrito shells
- aluminum foil
- 9 oz classic lettuce salad mix
- 2 cups shredded cheddar cheese
- Additional ingredients:
- chopped red onion, tomatoes, black olives, sour cream, guacamole
- Salad dressing of your choice, chopped cilantro and lime wedges
Brown ground beef or turkey in a large skillet over medium heat, drain off fat. Stir in drained and rinsed black beans, salsa, taco seasoning mix, water and diced tomatoes with green chilies. Bring to a boil, reduce heat and simmer 10 to 15 minutes. Stir in cooked rice and cream cheese. Cook until bubbly, 15 minutes longer.
Spray inside of bowls and both sides of tortillas generously with cooking spray. Line bowls with tortilla shells. Crumble a medium sheet of aluminum foil and place it inside the tortilla bowls. Place lined bowls on baking sheet with sides. Place in a 375 degree oven and bake until crispy and golden about 10 minutes. Turn shells out onto a wire rack to cool.
When ready to serve, Place a small amount of lettuce in bottom of baked shell, top with meat mixture, more lettuce, top with shredded cheese and any additional ingredients of your choice.
Serve with salad dressing, cilantro and lime wedges