Practical Pot Watcher: One-dish dish facilities an succulent tortilla bowl

A good taco salad is fun to make, fun to offer and fun to eat — generally when it’s served in a possess succulent play done from a frail tortilla. Those imagination succulent bowls, that make we demeanour like such a crafty cook, are unequivocally most easier to make than we competence expect.

There’s a kit, marketed underneath a Ortega brand, that contains 8-inch flour tortillas and a special bowls for baking them. All we have to do is feverishness your oven to 375 degrees, press any tortilla into a bowl, trenchant it a few times with a fork, and bake them for about 10 minutes, until a edges are golden brown.

But while 4 of any competence be adequate for a normal family, a baking bowls are done of card and good usually for a singular use. And that, unfortunately, is not suggested until we open a package and find a word “one time use” printed on any bowl.

So, if we devise to indulge in taco salad with any grade of frequency, we competence find it some-more inestimable to demeanour around for reusable steel bowls.

Or we could settle for a smaller tortilla bowls that come already baked to a suitable crispness. Those we have seen are arrange of rectangular, or boat-shaped, and not as flattering as a fluted style.

Another bake-your-own-bowl technique involves aluminum foil crumpled into balls about 4 inches in hole and somewhat flattened. A square of foil 12 inches far-reaching and twice as prolonged should do a pretence for any ball.

The 8-inch tortillas are organised on a baking sheet, lonesome with a piece of foil and exhilarated for about one notation during 400 degrees — usually prolonged adequate to comfortable them. The comfortable tortillas are afterwards done around a balls of foil and returned to a oven to bake until brownish-red and crisp, about 6 to 8 minutes. Remove from oven, cold on handle racks and fill with salad.

If baking your possess bowls sounds some-more like work than fun, we can offer your salads in brightly colored potion bowls and use somewhat dejected chips for a nice, crunchy texture. Tortilla chips mostly come in a far-reaching operation of engaging flavors. One of a best taco salads I’ve ever had was done with Frito’s. If we like a season with some-more flog to it, try regulating nacho chips.

This recipe is for a elementary taco salad. we have seen versions that call for black or pinto beans. Other vegetables can be combined such as celery, carrots or squash. Some recipes call for regulating several dressings: French, Catalina, ranch, mayonnaise or a tawny avocado. It’s always fun to experiment.

Cheese is another part that straightforwardly lends itself to experimentation. My elite form of cheese whenever regulating belligerent beef, is a good, pointy Cheddar. However, a Mexican cheese brew is another possibility. we also know people who feel strongly that Mozzarella is a usually approach to go. If you’re feeling adventurous, we competence wish to try feta cheese, or for something some-more picante, peppers jack.

And of course, if we miss a knack of judging when an avocado is ripe, we can always surrogate guacamole and offer it on a side, along with a immature cream and a salsa.




1/2 bruise of belligerent beef
1/2 parcel of taco seasoning
2 cups chopped or shredded lettuce
4 immature onions, thinly sliced
2 Tablespoons sliced black olives
1 crater chopped tomato
1 tiny avocado, diced
2 baked tortilla bowls
2/3 crater shredded cheese
cilantro sprigs for garnish
sour cream


Crumble belligerent beef into a skillet exhilarated over middle burner, supplement taco seasoning and prepare until browned. Remove from burner and flow off additional fat. Combine beef with lettuce, onions, olives, tomato and avocado. Put in tortilla bowls, tip with shredded cheese and ornament with cilantro sprigs.
Serve with immature cream and salsa.


Mary Ryder is a food columnist for a Daily Commercial. Email her during

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