Recipes

taco salad (in edible shell)

By Andria ⋅ January 7, 2007 ⋅  Email This Post ⋅  Print This Post ⋅ Post a comment

• large flour tortillas
• black beans
• shredded chicken, or ground beef (and taco seasoning)
• lettuce (I like to use romaine mixed with a spring mix salad)
• tomatoes cubed
• guacamole
• salsa
• sour cream
• pitted black olives
• shredded cheddar cheese

1. To prepare taco shell: On a cookie sheet, place a silicon baking sheet. Turn bowl (cereal size works best) upside down. (This is where the silicon comes in handy, the bowls aren’t directly touching the cookie sheet, and this helps to prevent cracking the bowl. Drape a large flour torilla over the bowl, and bake in the oven at 350 until the tortilla is a golden brown color, and hard. I think I usually leave them in around 6-8 minutes.
2. Prepare your ground beef or shredded chicken with taco seasoning.
3. Layer the above ingredients, starting with lettuce first, followed by meat and beans. Layer the other ingredients as desired. (Everyone prepares/layers differently. It’s like the hubby and I pouring a bowl of cereal. He pours cereal first, followed by milk. I’m the opposite. I’m not even going to talk about how we fix bowls of chili.)