CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)
These tortilla bowls are baked, not fried. They're crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush both sides of tortilla with oil.
- Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
- Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
- Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
- Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
- Remove sheet from oven; transfer basket burritos to a rack to cool completely.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 27.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 234.2 mg
TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
- Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
- Dice the tomatoes and add them to the bowl with the romaine.
- Dice the onion and add it to the salad.
- Cut the avocados in half, remove the pits, and dice. Add to the salad.
- Add the corn and black beans.
- In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
- Pour the dressing over the salad and toss well.
- Fill each tortilla bowl with the salad.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams
TACO SALAD TORTILLA BOWL
This is so simple to do and you get such impressive results! If you have four ovenproof bowls, you can bake the tortilla shells all at once. If not, let bowl cool in between uses. I found in Martha Stewart Kids magazine.
Provided by Munchkin Mama
Categories Mexican
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 212.9, Fat 15.8, SaturatedFat 2.4, Sodium 1935.2, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 2.5
BAKED TACO BOWL SALAD
This tasty salad is made with baked tortilla bowls and Lawry's Taco Seasoning. I think there is a copycat version on this site somewhere for that. You could make that one, if you wish, instead of the store-bought. This was a fun dinner to make and very easy. Serve sour cream and salsa on the side. You can add more vegies or add peppers, if you wish.
Provided by VickyJ
Categories Vegetable
Time 40m
Yield 4 taco salads, 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
- Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
- In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
- TO SERVE:
- Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.
More about "taco salad tortilla bowl recipes"
TACO SALAD WITH HOMEMADE TORTILLA BOWLS - TWO PEAS
From twopeasandtheirpod.com
5/5 (1)Total Time 25 minsEstimated Reading Time 3 mins
- Coat the inside of oven safe bowls with cooking spray. Gently press tortilla inside bowl. Place bowls on two large baking sheets. Bake for 14-16 minutes or until evenly browned. If using cheese, remove tortilla bowls from oven 2-3 minutes before they are done baking. Sprinkle with cheese and return to oven. Finish baking until cheese is melted. Let tortilla bowls cool in bowls for 5 minutes before transferring to wire cooling rack.
- Fill the tortilla bowls with your favorite taco salad fixings! We like to use lettuce, black beans, diced tomatoes, green onion, cilantro, shredded cheese, and creamy avocado dressing.
- Note-you can make the tortilla bowls in advance. They will keep in an air tight container or Ziploc bag for up to 2 days. You can also add shredded chicken, beef, or pork!
BUBBLY TACO SALAD BOWLS RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (20)Calories 124 per servingCategory Salad, Side Dish
- Preheat the oven to 350 degrees F. Set 4 oven-safe cereal bowls on a large rimmed baking sheet. Then set a large 12-14 inch skillet on the stovetop over medium heat.
- Pour 1 tablespoon oil into the skillet. Once hot, place the tortilla in the skillet. Use tongs to swirl the tortilla to coat it in oil, flip it over, and swirl it again. It needs to be coated in oil, on both sides, right away.
- Pan-fry the tortilla for 30-45 seconds per side, allowing it to puff up with large bubbles. (The bigger the bubbles the better!) Flip and repeat. Make sure the tortilla isn't turning dark. It should be golden-brown.
- Use tongs to move the tortilla to one of the cereal bowls. Tuck it down into the bottom of the bowl, to create a bowl shape with the tortilla. Take care not to deflate the bubbles.
BEEF TACO SALAD IN TORTILLA BOWLS - SAVOR THE BEST
From savorthebest.com
5/5 (7)Total Time 20 minsCategory SaladsCalories 510 per serving
- Using a pastry brush, thinly coat the inside of each bowl and gently press a tortilla into the bowl, shaping it to fit. Place the bowls on a baking sheet (3 bowls on each of 2 baking sheets) and transfer to the oven and bake for 15 minutes.
- In a small dish, add the oil, vinegar, salt and chipotle powder and whisk until well combined. Set aside.
- In a medium-size skillet over medium heat, add the ground beef, breaking it up with a fork and cook, stirring often, until no longer pink and the liquid has evaporated. Drain off any accumulated grease, if any.
HOMEMADE BAKED TORTILLA BOWLS FOR TACO SALAD - MIND …
From mindovermunch.com
5/5 (18)Total Time 20 minsCategory Lunch, Lunch & DinnerCalories 210 per serving
EASY TACO BOWL SHELLS | JULIE BLANNER
From julieblanner.com
TACO SALAD BOWL RECIPE (WITH HOMEMADE TORTILLA BOWL) …
From thecookierookie.com
HOW TO MAKE TORTILLA TACO SHELL BOWLS STEP BY STEP
From melaniecooks.com
CHICKEN TACO SALAD IN A TORTILLA BOWL - FAVORITE FAMILY …
From favfamilyrecipes.com
TACO SALAD WITH HOMEMADE TORTILLA BOWLS | BUTTER YOUR …
From butteryourbiscuit.com
TACO CASSEROLE - CLEVERLY SIMPLE
From cleverlysimple.com
10 BEST TORTILLA BOWLS RECIPES | YUMMLY
From yummly.com
TACO PASTA SALAD - THE COUNTRY COOK
From thecountrycook.net
HOW TO MAKE HOMEMADE TACO SHELL BOWLS | THE CAKE BOUTIQUE
From thecakeboutiquect.com
AIR FRYER TACO SALAD BOWLS - EDIBLE TORTILLA BOWLS IN MINUTES!
From anaffairfromtheheart.com
BEEF TACO SALAD WITH HOMEMADE TORTILLA BOWLS - LOVE & OLIVE OIL
From loveandoliveoil.com
EASY TACO SALAD RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TACO SALAD WITH HOMEMADE TORTILLA BOWLS - PEAS AND CRAYONS
From peasandcrayons.com
HEALTHY TACO SOUP RECIPE - TODAY.COM
From today.com
18 TACO BOWL RECIPES FOR LUNCH AND DINNER - PUREWOW
From purewow.com
TACO SALAD RECIPE
From farmanddairy.com
10+ RESTAURANT COPYCAT SALAD RECIPES FOR WEIGHT LOSS | EATINGWELL
From eatingwell.com
13 VEGETARIAN TACOS FOR MEATLESS...TUESDAYS | EPICURIOUS
From epicurious.com
15 HOW TO MAKE TOSTADA BOWLS WITH FLOUR TORTILLAS - SELECTED …
From selectedrecipe.com
HOMEMADE TORTILLA BOWL FOR TACO SALAD - PITCHFORK FOODIE …
From pitchforkfoodie.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #main-dish #mexican #oven #easy #beginner-cook #dinner-party #kid-friendly #dietary #inexpensive #pasta-rice-and-grains #novelty #equipment
You'll also love