Wednesday, May 26, 2010

What's In It Wednesday: Taco Salad Bowls

These are yummy! Cutting up the veggies is probably what takes the longest, but they're not hard. They take about 30 minutes to prep and bake. If you preheat the oven first thing, you should be able to time the meal perfectly.

What You'll Need:
large burrito-sized flour tortillas
1 jar taco sauce (I use a large one so there's some left for extra topping)
1 lb ground hamburger or turkey
1 can kernel corn (or frozen) drained
1 can light red kidney beans drained
1 medium onion, diced
1 teaspoon garlic powder
1 Tablespoon chili powder

sour cream
diced tomato
sliced olives
sliced green pepper
shredded cheddar cheese

What To Do:
Preheat oven to 350. Lightly coat t
ortillas with vegetable oil on one side (the side you'll face up). Taking a prong fork, poke tiny holes all over tortillas. Using oven-safe small bowls, drape the tortillas over bottoms of bowls individually to shape into taco bowls and place on cookie sheet. The oil-coated side should be facing you. (You may coat even more lightly the other side if you're worried the tortilla may stick to bowl.) Bake these for about 30 minutes while you cook the meat and other preparations.

Cook hamburger or turkey meat with diced onion in large skillet. Add taco sauce, corn, kidney beans, garlic powder, and chili powder to cooked meat and onions. Taste and add more garlic or chili powder as needed (I always end up adding more!). Let meat simmer on low while you cut up vegetable toppings. This will take about 10 minutes. Once taco bowls are golden brown and very crispy (not soft at all), remove from oven and from the bowls. You'll want to eat them immediately, as they cool quickly. Mix the meat with the vegetable toppings as desired and enjoy!

This recipe originates from a Betty Crocker book, and I made my own modifications to it because some of their ingredients were weird or difficult! I hope you enjoy this!
Peace of Christ to you,

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