Monday, April 19, 2010

Taco Salad in an Oven Baked Tortilla Bowl

Edit: here's a step-by-step how to for making the oven-baked bowls. 

I would just like to take a moment and introduce y'all to the best tortillas this side of Mexico. They're all natural, come uncooked, and are now available at Walmart and Costco in the refrigerated section. The brand? Tortilla Land. They make the best gosh darn it tortillas. They're super light, almost flaky, and have an incredible flavor. Mission has nothing on these guys. Try them today and you'll be hooked forever.

Thus ends my unpaid public service announcement. Thank you for your time.

Anyhow, I've started using these raw tortillas to make oven-baked taco salad bowls. They're so fast and fun to make - way better than just throwing some chips into the bottom of a bowl and piling on toppings. 

I made these with leftover chicken but you could also use beans or beef. Or fish! Additional topping ideas: avocado, salsa, corn, purple onion, rice, etc. 




Taco Salad in an Oven Baked Tortilla Bowl (printable recipe)
Serves 4

4 uncooked tortillas (0.55)
2 chicken breasts, cooked and shredded, leftover chicken works great! (1.78)
1/2 c. salsa (0.50)
1/2 tsp. cumin powder (0.20)
1 tsp. chili powder (0.08)
1 c. grated cheese (0.75)
Lettuce (0.50)
1/8 c. cilantro, roughly chopped (0.15)
3 green onions, sliced (0.25)
1/4 c. sour cream (0.25)

Total cost: $5.01!

Preheat oven to 375. Lightly brush both sides of each tortilla with vegetable oil. Place 4 ramekins upside down on a cookie sheet. Lay a tortilla over each ramekin. Bake for 5-8 minutes or until tortilla is golden brown. The tortilla will bend down over the ramekin as it cooks, creating the taco bowl shape. 

While the tortillas are baking, combine chicken, salsa, cumin and chili powder together in a bowl. Remove tortillas from oven. Divide chicken mixture between the four taco bowls. Add layers on top with the remaining ingredients.

Eat immediately and enjoy!




You can also turn these into appetizers for a party by using a 2 1/2" round cookie cutter to cut the tortillas in to smaller circles. Brush with oil, place the circles in a mini muffin tin and bake at 375 for about 5 minutes or until golden brown. Layer with the ingredients just like for the full-size taco bowls.

11 comments:

  1. Ok, those look delicious in any size, but those appetizers are just ridiculously cute. What a fun idea! Thanks for sharing!

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  2. They look great and we love Mexican around here! Definitely going to have to try this one.

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  3. I'll have to see if I can find the tortillas you are talking about. I'm getting tired of making my own already. ha ha.

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  4. These look great. I love taco salad!

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  5. This is great! Normal taco salads have a fried tortilla shell, which kind of defeats the purpose of the salad. I'd like to think that I make the best tortillas though. ;) I will definitely have to use your idea of baking them in the oven to create the bowl. Thanks!!!!

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  6. will look for these as my kids love this type of food thanks for the great recipe

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  7. Sounds great and I love the idea to turn them into minis

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  8. Did you mix something in with the sour cream? These look great! I'm adding them to next week's menu using hamburger(I have more on hand than chicken at the moment!)

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  9. @Beth - I really should try to make tortillas at home sometime. I've only tried it once and didn't like them at all. But I blame the recipe. :)

    @Danielle - In the large ones, I just used regular sour cream. For the minis, I mixed it with some minced canned chipotle peppers which was fine but I didn't think it added too terribly much.

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  10. Just made this! Loved the tortilla bowl! Added a great twist to my taco salad

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  11. I was looking for a new recipe for the uncooked tortillas and found your blog. It was super easy and made for a fun dinner. Thanks for sharing!

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