Thursday, April 24, 2014

Taco Salad Torilla Bowl

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I love Mexican foods but my favorite is the tortilla taco salad. I tried my first one years ago at a local restaurant. Went straight to the store and bought the items I needed to make my own at home. Over the years I have played with the recipe and tried different things to make it a family favorite. You can do a simple one or add more ingredients and make it a full blown huge taco salad. I personally feel that it's not a taco salad without the tortilla bowl. Making your own bowl is fairly easy and can be accomplished in many different ways; just by using items you already have in your home. Below you will find a few different ways on making your own taco shells.







Ingredients:
1 pound of ground beef
1 packet of taco seasoning
1 pack of burrito size tortilla shells
1 can of your favorite refried beans
Tortilla chips ( a handful)
Shredded lettuce ( a couple handfuls)
Shredded cheese ( a handful or more)
Salsa
Sour cream

On medium heat cook ground beef until brown and drain. Add taco seasoning packet and the amount of water they call for; mix well. Let simmer on low-medium heat. Heat up your can of refried beans either on stove on low heat or place in a container and microwave for a 3 minutes or until hot. While meat is simmering grab your tortilla shell and heat up in a microwave if cold for 30 seconds to make them flexible. Take your shell and place them in a taco bowl shaped pans and make a very small slit in bottom of tortilla. Place in oven at 350 degrees for 5-10 minutes or until slightly brown and crispy. Take out your tortilla shell once done baking, and fill it with your taco meat, cheese, refried beans, tortilla chips, lettuce, salsa, sour cream. Additional toppings like tomatoes and chives can also be used.


Now if you don't have the fancy taco shell pans, you can still make your own bowls by using different techniques. One way is using a small pot, spray middle of taco shell and wrap it over the bottom on the pot. Place up side down pot on a baking sheet and cook in oven at 350 degrees for 10 minutes or until shell is crispy. You can also use muffin pans. One thing about muffin pans you have to use the smaller tortilla shells or they won't  form correctly. So using muffin pans use the 6 inch shells, and make mini taco shells. Basically the same concept as the pot, place muffin pan upside down and squeeze the tortilla in between the muffin cups. Bake in oven at 350 degrees for 7-10 minutes or until crispy and slightly brown and fill with your toppings.