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  • Dawn Colson

Taco Bowls for Taco Salads

Do you want to shake up your Taco Tuesday? Or do you find yourself with a lot of leftovers? What better way to shake up Taco Tuesday or refresh your leftovers than to create a Taco Salad in a Taco Bowl.


Ingredients:

  • 10-12 inch tortillas

  • 4 tbsps of Vegetable oil or whatever oil you prefer


Steps:

  1. Preheat oven to 350°. Be sure to use oven safe bowl.

  2. Using a skillet add vegetable oil on medium heat.

  3. Fry the tortillas for 30 seconds or until bubbles appear then flip and fry the other side. The bigger the bubbles the better. Your tortillas should turn a golden brown.

  4. Remember your tortillas will be hot so use tongs or whatever you have available to move from the the skillet to your oven safe bowl and tuck it down to the bottom of the bowl. Be gentle with the bubbles. You don't want to pop them.

  5. Place bowl in oven, keep in mind you can put all the tortillas in the oven together. Bake for 7-9 minutes or until crispy.

  6. Let the bowls cool then fill them up with a salad.


Something special my mother use to do when she made Taco Salad was crush a small bag of Doritos to use as salad topping. As a kid I thought it was the most amazing meal. Do you have a special taco topping you want to share? Drop it in the comments.


With Love from Peak Valley,

Dawn Colson

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