Taco Salad Bites Recipes

CAESAR SALAD TACO BITES

Steps:

• In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat.
• Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces.
• Scoop a small spoonful of the salad into each of the tortilla cups. Top with a piece of frico and serve.

TACO SALAD BITES

Steps:

• Position an oven rack in the top third of the oven and preheat to 425 degrees F. Set a wire rack over a baking sheet and spray generously with cooking spray.
• Use your hands to mix the ground beef, taco seasoning and 1/2 teaspoon salt in a medium bowl until just combined. Drop heaping tablespoons of the meat mixture onto the rack (about 16 total), then use your hands to roll the portioned meat into balls. Press a tortilla chip into the top of each meatball, making sure that the meat goes mostly up the sides of the chip (be careful not to break the chips). Put 1 cheese cube in the middle of each chip.
• Bake, rotating the baking sheet once halfway, until the meat is just cooked through and the cheese is melted, about 8 minutes. Transfer the bites to a large platter, top with a dollop of sour cream and sprinkle with the lettuce and tomato. Serve with hot sauce.

CAESAR SALAD TACO BITES

Steps:

• In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat.
• Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces.
• Scoop a small spoonful of the salad into each of the tortilla cups. Top with a piece of frico and serve.