Taco Salad Bowls
September 5, 2007
Tonight’s dinner needed to be simple. We had some errands to run after work so I thought I’d keep dinner short and sweet. Or I guess I should say spicy! Taco salad is always a fast and yummy meal. Typically I serve crumbled tortilla chips on top of the salad greens, spicy taco meat, and cheese but tonight I made it a little different. I’ve been seeing these taco bowls on lots of food blogs lately and it occurred to me that I had never made it that way before. I think the crunchy tortilla bowl makes this common salad even better. We had this tonight with mexican rice.
Taco Salad Bowls
1/2 lb lean ground beef or turkey
2 cups lettuce or enough for 2 salads
1/2 cup chopped tomato (I used sliced grape tomatoes)
1/2 onion, finely chopped
1/2 cup cheddar or mexican cheese
taco seasoning (recipe to follow)
1/2 cup water or beef broth
2 10″ tortillas
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1 1/2 tsp cumin
salt and pepper (about 1/2 tsp each)
Combine all ingredients.
Preheat oven to 350 degrees. Make two balls out of aluminum foil and place on a baking sheet. (You could also use ramekins.) Place tortillas over aluminum foil balls and spray with cooking spray. These should bake for about 10 min or until brown. Meanwhile, heat a skillet on the stove. Add chopped onion and ground beef. Cook until beef is done and drain. Add taco seasoning and 1/2 cup water or beef broth. Stir to combine. Let this cook another couple minutes to heat through. Place salad greens in the taco shell. Top with beef, cheese, tomatoes and all your favorite toppings. Other toppings that would be good are black beans, corn, salsa, or sour cream.