Taco Salad with Easy Baked Tortilla Bowl

taco-salad-with-easy-baked-tortilla-bowl

There’s nothing like waking up on a Monday morning to a kid with a 104 degree fever, and another kid who decided today was the day they would drop their morning nap. Days like today make me feel like twins is just one too many babies. Just kidding! I love having twins. But you know what I mean…

The good news is I finally got my poor, sick, hot little baby down for a nap. The bad news is the other one has located all of his noisiest, most annoying toys and is stacking them on the bench next to me. So far we’ve got a xylophone, a dump truck that honks, a little magic stick that plays club music, a laptop that sings the ABC’s, and an elephant that shakes his head and sing ‘do your ears hang low, can you tie them in a bow… yada yada yada.’  All next to me, all turned on.  Very annoying, but I guess also very cute. I guess that’s the thing about kids.

So here I have a great weeknight meal for you. Easy taco salad with ground beef and all the taco salad basics, served in a homemade baked tortilla bowl. I absolutely LOVE the tortilla shells they serve taco salads in at restaurants, but a) I couldn’t find them at the store and b) I don’t like to fry things.  So I baked mine with a regular flour tortilla, and loved it!! And the ground beef has such great flavor, you’ll never need to use on of those taco seasoning packets again.

Recipe

  • The best taco beef recipe here
  • Taco sauce or homemade sauce here
  • Shredded iceberg lettuce
  • Shredded Cheddar or Jack/Cheddar Blend
  • 1 can refried beans
  • Sour cream
  • Diced tomatoes
  • 4 large flour tortillas
  • Canola oil or nonstick spray

First start the ground beef. While it’s cooking, preheat the oven to 350.  Warm up the tortillas in the microwave, then spray each generously on both sides with canola oil or baking spray.  Turn a muffin pan upside down, and situate the tortilla in between 4 muffin holders, pressing the center down to create the bowl. Repeat with remaining three. Sprinkle with a pinch of salt and bake for about 12-15 minutes until bowls are crispy and slightly brown. Remove and let cool.  Heat the refried beans in a pan over the stove or in the microwave. Line the bottom of the taco bowl with beans, then top with cheese, lettuce, tomato, more cheese, and ground beef.  Top with taco sauce, sour cream, and guac.

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