Sunday Supper Taco Salad Bowls Tacos Recipes

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.

TACO OF THE TOWN TACO SALAD

Steps:

• Cook beef, onions, green pepper, garlic, and jalapeno in a large (12-inch) non-stick skillet over medium-high heat until beef is no longer pink and vegetables are tender, about 8 minutes. Stir often and break up large pieces of meat as it cooks. Do not drain. Sprinkle taco seasoning over beef, then add broth and ketchup. Mix well. Reduce heat to medium and let mixture cook, uncovered, for 2 minutes. Remove from heat and keep warm.
• Gently toss together all ingredients in a medium bowl. Cover and refrigerate until ready to use. Note: This salsa tastes best if made just before serving
• Mix together all ingredients in a small bowl. Cover and refrigerate until ready to use.
• To assemble salad (either individual servings or on a large platter), layer ingredients in the following order: lettuce, hot Taco Beef mixture, corn, black beans, cheese, Spiced Sour Cream drizzle, Chunky Avocado Salsa, cheese, Spiced Sour Cream drizzle.
• Mix 1 to 2 Tbsp olive oil with ¼ to ½ tsp Taco Seasoning mix.
• Using a pastry brush, coat both sides of 6 small whole grain tortillas with oil mixture. Press tortillas into deep disposable tin bowls. Bake at 400ºF for 8 minutes.
• Remove from oven and let cool. Tortillas will crisp as they cool. If not using immediately, cover with plastic wrap and store at room temperature for up to 1 day.
• Note: Tortillas must be very fresh (soft) in order for this to work. They can be microwaved for a few seconds to soften if necessary.
• Mix all ingredients together. Makes enough seasoning for this recipe. You may wish to double the recipe and store the leftover seasoning in an air-tight container for future use.

TACO SALAD TACOS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the chili powder, garlic powder, bouillon, cumin and salt; remove from the heat., In a large bowl, combine the romaine, tomato, orange pepper and green onions. Spoon beef mixture into taco shells; top with salad mixture. Drizzle with dressing. Serve with cheese and sour cream if desired.