Diy Taco Salad Lunch Box Bowl Recipes

BAKED TACO SALAD BOWLS

Steps:

• Preheat oven to 325°
• Lightly wet a paper towel that is long enough to cover one large tortilla.
• On a plate, place the wet paper towel and then place one tortilla on top of it.
• Repeat until you have put 3 tortillas stacked
• Microwave for 30 Seconds
• Lightly spray the inside of a 9" cast iron skillet, cake pan or glass bowl.
• Start with one tortilla, keeping the other two covered
• Take that first tortilla and mold it inside the kitchenware of choice.
• Use a ramekin to push the bottom of the tortilla to the edges to flatten the bottom
• Spray the inside of the burrito with oil spray
• Place it in the oven for 25-30 minutes or until the shells have browned / hardened.

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.

DIY TACO SALAD LUNCH BOX BOWL

Steps:

• Heat a skillet over medium heat, and add the ground beef, 3 teaspoons water, chili powder, cumin, oregano, paprika and salt. Stir well to combine, and cook the mixture for 2 minutes, then remove from the skillet. Place in an insulated food storage container to keep warm, or store in the refrigerator until ready to serve, and heat in microwave for 1 minute before placing in thermos.
• Place the lettuce, tomatoes and avocado in lunch box storage containers. Place the cheese and tortilla chips in separate containers. Make sure one of the containers is large enough to serve as the mixing and serving bowl.
• Pack the containers in an insulated lunch box, along with a fork.

TACO BOWLS

Steps:

• Preheat oven to 325° F.
• Spray both sides of tortilla and place in a bowl, mold or inverted muffin tin. Carefully mold with your hands to desired shape.
• Bake 8 minutes or until just brown.