Sunday Supper Taco Salad Bowls Tacos Recipes

Steps:

• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, fry the tortilla strips, flipping, until golden, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Sprinkle with 1/2 teaspoon taco seasoning.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and cook, stirring occasionally, until just tender, about 3 minutes. Add the beef, garlic and the remaining 2 teaspoons taco seasoning. Cook, breaking up the beef with a spatula, until no longer pink, about 3 minutes. Add the tomatoes and pickled jalapenos with carrots and onions; cook until the tomatoes are slightly softened, about 3 minutes. Remove from the heat and stir in the cilantro.
• Mix the sour cream with the jalapeno brine in a small bowl. Divide the lettuce among bowls; top with the beef mixture, cheese, sour cream and tortilla strips.

Steps:

• HEAT vegetable oil to 350°F Submerge tortilla into oil 30 seconds with a large ladle, use tongs to remove to a towel to drain.
• MEANWHILE, brown meat in chili powder (in batches) in large nonstick skillet on medium-high heat, stirring occasionally. Drain juices. add 1 cup water and 1/4 cup seasoning to each batch, cook 2 minute or until heated through, stirring occasionally.
• Fill shells with greens mixture and meat mixture. Set out bowls of salsa, tomato, beans, jalapenos cheese, and sour cream for toppings.

Steps:

• Mix the red onion with half the lime juice and a pinch of salt in a small bowl, then set aside.
• Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins - the mince will release some liquid, but once this has bubbled away, it will sizzle in its own fat. At this point, stir or toss with a wooden spoon so the mince browns and caramelises all over. If the pan becomes too dry, add a drizzle more oil. When the mince is well toasted, sprinkle over the taco seasoning and cook for 2 mins, then stir through the tomato purée and pour over the rest of the lime juice and let it sizzle for another minute. Stir through the black beans and turn up the heat to medium, continuing to cook until everything is hot. Taste for seasoning, then set aside.
• To make the dressing, mix the lime juice with the soured cream and chilli sauce, if using, season, then set aside.
• Scatter a handful of tortilla chips into a bowl, then add a layer of lettuce, then the mince and black beans. Top with the avocado slices, chopped tomato, pickled red onions, along with any juices, and the feta. Drizzle with the dressing, then finally scatter over the coriander. Tuck more tortilla chips around the sides of the bowl, then serve.

Steps:

• Heat oven to 425°F.
• Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls to form shells as they bake.)
• Meanwhile, cook meat with taco seasoning mix as directed on package.
• Fill shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the chili powder, garlic powder, bouillon, cumin and salt; remove from the heat., In a large bowl, combine the romaine, tomato, orange pepper and green onions. Spoon beef mixture into taco shells; top with salad mixture. Drizzle with dressing. Serve with cheese and sour cream if desired.