Taco Salad Tostada Recipes

TACO SALAD IN EDIBLE TOSTADA BOWLS

Steps:

• Cook the ground beef, garlic and onion in skillet over med-high heat. Add the taco seasoning (and water if you use a premade mix).
• Mix in the chili and combine everything until sauce is a little thick.
• Warm the tostada bowls in a preheated 350ºF oven for 2 minutes. Place the bowls on serving dishes and place a good helping of mixed greens in each bowl. Top with ground beef mixture, then the diced tomatoes, peppers, spring onions and avocado.
• Sprinkle the bowls evenly with shredded cheese.
• Top each bowl with a dollop of sour cream and salsa and sprinkle cheese on top. Add the sliced olives and enjoy with your favorite Margarita recipe.

MEXICAN TOSTADA SALAD

Steps:

• In skillet, heat oil over medium heat; fry onion and garlic, stirring occasionally, for 3 minutes. Add chili powder and coriander; fry until onion is softened, about 2 minutes. Add soy protein mixture and tomato juice, breaking up with a spoon. Cook until very thick, about 5 minutes.
• Place small handfuls of lettuce on each of 5 plates or shallow bowls. Top each with 1 tostada, another handful of the remaining lettuce, 1/4 cup of the soy protein mixture, then some each of the salsa, cheese, avocado, tomatoes, and green onions. Repeat layers once.

TOSTADA SALAD

Steps:

• Brown ground beef and onion in skillet. Add beans and taco seasoning. Cover and simmer 10 minutes.
• Combine lettuce, cheese, dressing, chips, avocado and tomatoes. Reserve a few chips, avocado and tomatoes for garnish. Add beef mixture and toss lightly.
• Place in serving bowl and garnish with the reserved chips on top.
• Note: you can also make it for 3-4 servings using half of the ingredients.

CHICKEN TOSTADA SALAD

Steps:

• In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.