Taco Salad in a Tortilla Bowl

Taco Salad in a Tortilla Bowl

It's Taco Tuesday!  This is something we look forward to in our house!  Each week I try to change it up to add variety and expand the kids' taste buds, but i'm not going to lie, if we ate the same kind of tacos each week, it would be fine by me.  I like to add variety by keeping with the theme of "Taco Tuesday," but branching out to fajitas, enchiladas, chicken or beef tacos, and even Asian tacos.  I also switch up the sides we have with our "tacos" from rice, to coleslaw, guacamole and tortilla chips, or quesadillas.  Our sides are determined by what the main part of our meal would be.  This week is no different!

Last week we were talking about our meals coming up for the week, when someone said they have a taste for a taco salad.  Someone else said it would be cool to have the taco salad in a tortilla.  My mind starts thinking and said, "I can make that!"  The tortilla shells are incredibly easy to make, and I was able to make them in our air fryer oven.  For this recipe I made a simple taco meat recipe (recipe below) and incorporated the usual suspects in a taco salad.

Tortilla Bowls

These tortilla bowls are very easy to make.  They can be time consuming so start early if you have several to make before dinner.  Because our oven has the capability of being an air fryer, I used that instead of frying the shells, but you can easily use your regular oven.  We do have a large air fryer basket for our oven, but I used a baking sheet.

Directions:

Use the large tortillas (10" or bigger) to form your shells.  Preheat your oven or air fryer to 350 degrees.  Place a piece of foil slightly larger than your tortilla shell on a flat surface.  Put your tortilla on the foil and fold in the corners of the foil to follow the circular shape of the tortilla.

Line baking sheet with parchment paper.  Place a 2 cup oven safe dish in the center of the tortilla.  Fold the foil up along the sides of the dish.  I have two glass dishes the same size, so I made two at a time.  Put into the oven for 5 minutes.  This will allow the tortilla to start to form the bowl shape.  Remove from the oven and gently remove the dishes from the center of the tortillas.  Spray the tortillas with cooking spray and return to the oven for another 5 minutes.  This will lightly brown your tortillas.  Remove from the oven and gently remove the foil from the outer portion of the shell.  Allow to cool. Repeat this process if necessary.

Now, for my favorite part.  Making the taco meat and assembling the salad!

Simple Taco Meat

Serves 6

Ingredients:

• 2 tbsp olive oil
• 2.5 lbs ground beef
• 1/2 medium onion, diced
• 1 tbsp each of chili powder and cumin
• 1 tsp paprika, onion and garlic powders
• salt and pepper to taste
• 1/2 c frozen corn
• 1/2 c salsa

Directions:

1. Heat oil in a large skillet.  Add diced onion, saute for 2 to 3 minutes.  
2. Add ground beef along with spices, salt and pepper.  Brown the beef and cook through.  Drain.
3. Return the beef to the skillet and add the salsa and frozen corn.  Allow the corn to cook, 2 to 3 minutes.  Ready to enjoy!

Serve with tacos, taco salad, enchilada mixture, or burritos.

Step 2

Spices I used for my taco meat.  To get the taco flavor use chili powder, cumin and paprika.  I had the Wahoo! Chili from Pampered Chef and threw that in too.

Meat browned and drained.

Step 3

Simple Taco Meat

Taco Salad in a Tortilla Bowl

Ingredients:

• Homemade tortilla bowls, recipe above. 
• Taco meat
• 1 can refried beans, heated
• shredded lettuce
• diced tomatoes
• shredded cheese
• salsa
• sour cream
• guacamole
• other suggestions: chopped cilantro, green onions, diced onions, tortilla strips

Assembly of Taco Salad

Place a tortilla shell on a plate.  Spoon some refried beans on the bottom of the shell.  Layer taco meat on top of the beans.  Add toppings: lettuce, tomatoes, onions, salsa, guacamole, shredded cheese, sour cream.  

Buen provecho!  Enjoy!!

Taco Salad in a Tortilla Bowl served with homemade Beer Bread