Salads In Tortilla Shells Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. , Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates., In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream.

Steps:

• Preheat oven to 350 degrees.
• Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking.
• Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes.
• Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!

Steps:

• Heat oven 350*.
• One flat baking tray.
• Grease 6 oven proof soup or popcorn bowls on the inside, Reserve 7th bowl.
• Place each tortilla inside greased bowl.
• Stack filled bowls inside of each other.
• Place the 7th empty bowl inside of the 6th bowl.
• Place a weight inside the bowl that is heat resistant.
• Bake 12 minutes.
• Remove tray from oven. Do not move the bowls.
• Let them cool down. Then remove the bowls.
• Put plastic wrap in between.
• If you form homemade tortillas, bake a little longer to form the shells. It seems they have more moisture in them.
• Make only 6 at each time.

Steps:

• If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
• If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
• Drape a foil square over the top of each can.
• Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.
• Quickly immerse a tortilla in the water, then lift out and let drain.
• Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).
• If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.
• Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
• Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.
• Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
• Let cool on rack.
• Repeat all steps until you have enough shell bowls for your meal.
• Enjoy!

Steps:

• Put chicken in a large skillet not too deep that has simmering salted water. Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside (flip it at mid-cooking). Put the chicken in a plate and let cool in the fridge. Cut the cold chicken in dice.
• In a large bowl, mix celery, mayonnaise, dill, Dijon mustard, zest and lemon juice, salt and pepper. Add chicken and stir to coat well. (You can do the chicken garnish in advance and cover it. It will be good up to 4 hours in the fridge.).
• Put 1/4 cup of watercress in the center of each half-tortillas. Cover with 3/4 cup of the chicken garnish. Bringing one of the point towards the center, roll half-tortillas on the garnish in a way to form a horn. Envelop the base with waxed paper or fix it with long tooth-pick.

Steps:

• (You don't have to use calamari, so read through. Zaar changed "calamari" to "squid", but it's the same thing. The photo's give two ideas for using this easy, versatile way of serving a light lunch or starter).
• Fry the calamari rings in oil, in batches, for about 1 - 2 minutes per batch. If calamari is fried or boiled for too long it goes tough. You can also boil it. Whichever method you use, it should just turn opaque white, and then removed to a sieve to drain and cool slightly.
• Mix the hot pepper into the dressing. (We prefer a vinaigrette, but any favourite salad dressing is fine). Put the cooked calamari in a bowl and mix in the salad dressing. Cool and cover. (Can be done a day ahead).
• As suggested (see picture) you can sidestep that and merely use pre-prepared smoked chicken breasts, sliced.
• The salad ingredients are to taste as well: use what you have at hand. (I add peppadews, which are delicious. Avocado slices are also great, or use pickled instead of fresh bell peppers).
• To make the tortilla shells, heat oven to 325 deg F or 160 deg Celsius.
• Use similar round dishes to shape the bottom of your salad "bowl": put it on a tortilla.
• The easiest way is actually to turn the round dish upside down, and drape the tortilla sides over the dish, and bake it that way.
• If you don't have enough small round oven dishes to do that, just use one dish to shape all the "bowls" of the tortillas. Keep the tortillas right side up, and use scrunched foil to support the wavy sides. Bake on a tin until hard and browning at the edges. (I'm not sure of the time: just watch them, but it should be about 15 mins). Cool.
• Prepare and slice all the salad ingredients and put in a bowl. Season lightly with salt and pepper.
• To serve, add the calamari to the salad ingredients with the dressing. Toss lightly; you only want the salad to be lightly coated. Lift out with a slotted spoon so excess liquid can drip off, and fill the shells.
• Serve.