Taco Salad Tortilla Bowl 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.

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!

BUBBLY TACO SALAD BOWLS RECIPE

Steps:

• Preheat the oven to 350 degrees F. Set 4 oven-safe cereal bowls on a large rimmed baking sheet. Then set a large 12-14 inch skillet on the stovetop over medium heat.
• Pour 1 tablespoon oil into the skillet. Once hot, place the tortilla in the skillet. Use tongs to swirl the tortilla to coat it in oil, flip it over, and swirl it again. It needs to be coated in oil, on both sides, right away.
• Pan-fry the tortilla for 30-45 seconds per side, allowing it to puff up with large bubbles. (The bigger the bubbles the better!) Flip and repeat. Make sure the tortilla isn't turning dark. It should be golden-brown.
• Use tongs to move the tortilla to one of the cereal bowls. Tuck it down into the bottom of the bowl, to create a bowl shape with the tortilla. Take care not to deflate the bubbles.
• Repeat with the remaining three tortillas. Once all the tortillas are flash-fried and shaped into bowls, bake for 9-10 minutes until very crispy. Cool and fill.

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!

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.

CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)

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.

SOUTHWESTERN TACO SALAD

Steps:

• Press 1 tortilla into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
• In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat through.
• In tortilla bowls, evenly arrange lettuce. Evenly top with rice mixture, then sprinkle with cheese. Top, if desired, with your favorite taco toppings such as chopped tomato, chopped avocado, salsa, sour cream and/or chopped fresh cilantro.

TACO SHELL BOWLS RECIPE WITH BAKED TORTILLAS

Steps:

• Preheat the oven to 375F.
• Take 4 very large sheets of tin foil and crumble them into 4 balls (approximately 4 inch ball diameter). Press the foil balls into the table on both sides to make a flatter base (for stability) and a flatter top.
• Put the foil balls on a baking sheet.
• Heat the tortillas in the microwave for 30 seconds.
• Lightly brush the tortillas with olive oil on both sides.
• Pick the tortillas with the fork in several places.
• Put the tortillas on top of the foil balls and press down the sides of the tortillas to drape them over the foil.
• Put the tortilla shells in the oven and bake for 10 minutes (or until crispy and lightly browned).
• Remove the tortilla shells from the oven and let cool for 5 minutes.
• Carefully flip the tortilla bowls over and remove the foil balls.

MINI TACO SALAD BOWLS

Steps:

• Heat oven to 400°F. Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--bowls will get crisp as cooled. Set aside.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
• To serve, divide lettuce and taco meat evenly among crisped bowls; serve with Make it FRESH toppings.

BAKED TACO BOWL SALAD

Steps:

• Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
• Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
• In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
• TO SERVE:
• Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.

BAKED TORTILLA BOWLS & CUPS

Steps:

• Preheat oven to 375 degrees. If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20-30 seconds, just until soft. Mold tortillas into bowl shapes using one of these methods:1. tortilla shell maker molds (available at Amazon.com) -- press tortillas inside forms, bake for 14-16 minutes or until evenly browned.2. oven proof bowl -- coat inside with cooking spray; press tortilla inside bowl; bake for 14-16 minutes or until evenly browned3. inverted oven proof bowl -- coat outside of bowl with cooking spray; press tortilla around outside of bowl; bake for 14-16 minutes or until evenly browned4. inverted canning jars -- coat outside of jars with cooking spray; press tortillas around outside of jar; bake for 14-16 minutes or until evenly browned.5. regular muffin tins -- cut 10" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.6. mini muffin tins (appetizer size) -- cut 6" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.Let tortilla bowls & cups cool in/on pan, bowl, or jar for 2-3 minutes before transferring to wire cooling rack. May be made a day ahead and stored in airtight plastic container or bag.To bake multiple tortillas bowls at one time, place multiple tortilla maker molds, bowls, or jars on large baking sheet in oven.