TACO BOWLS WITH GUAC-A-SALSA SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan ¿ careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
- Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil ¿ 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
- Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
- Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.
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
TACO SALAD BOWLS
Please the whole table with these delicious Taco Salad Bowls that anyone can make and everyone will enjoy. Family and friends will love the meaty, cheesy flavor of these easy-to-make Taco Salad Bowls.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Sprinkle evenly with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
- Meanwhile, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook and stir 2 min. or until heated through.
- Mix mayo and remaining salsa in large bowl. Add salad greens and tomatoes; mix lightly. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g
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