I truly think that food tastes better when eaten out of a bowl. My husband sometimes makes fun of me, but there is just something about digging into a big bowl of food that makes it taste so much better than scraping it off of a plate.
Add in an edible bowl – could you imagine anything better?
Taco salad is one of those meals that just tastes better eaten out of a bowl. And with the recent taco craze sweeping the world, I thought it was high time to give that classic taco salad a makeover.
Making your own crispy tortilla bowls transforms the standard greasy taco salad into a much healthier dinner option. Using an upside down muffin tin as your base, the whole wheat tortillas fit nicely in between the muffin cups. And after a quick spin in the oven, you’re left with a crispy and delicious edible bowl to fill with all that taco goodness.
I’ve used soy ground round as my taco “meat” of choice and loaded the bowls full of fresh crisp romaine, chopped tomatoes and peppers, black beans, and corn. A sprinkle of cheese and chopped avocado and dollops of Greek yogurt and salsa make it a complete one bowl Mexican feast.
After one bite, you too will agree that there is just something about eating out of a bowl – especially when it is crispy and delicious!
Dara
Taco Salad Bowls
Serves | 4 |
Dietary | Vegetarian |
Meal type | Main Dish |
Ingredients
- 4 whole wheat tortillas
- 1/2 onion (diced)
- 1 clove garlic (minced)
- 2 Tsp chili powder
- 1 Tsp cumin
- 1/2 Tsp corriander
- 1/4 Tsp red pepper flakes
- 1/4 Tsp kosher salt
- 1/8 Tsp pepper
- 1 Package yves soy ground round
- 3/4 cups tomato sauce
- 1/4 cup water
- 2 Heads romaine lettuce (shredded)
- 1 red pepper (chopped)
- 1/2 Pint grape tomatoes (halved)
- 1 can black beans (drained and rinsed)
- 1 can corn (drained)
- 1/2 cup part-skim cheddar cheese (grated)
- 1 avocado (chopped)
- salsa, Greek yogurt, fresh lime juice (for toppings)
Note
These taco salad bowls would also be delicious with ground chicken, turkey, or lean beef in place of the soy ground round. Add any of your favourite taco toppings - shredded cabbage, minced green onion, and chopped cilantro would all be great additions.
Directions
1. | Pre-heat oven to 375 degrees. Place a muffin tin pan upside down and fold tortilla so it fits in between the cups in a bowl shape. Spray with cooking spray and bake in the oven until browned, about 12 minutes. Set aside. |
2. | Heat a non-stick skillet over medium high heat and spray with cooking spray. Add onion and garlic and cook until softened, about 5 minutes. Add cumin, chili powder, corriander, red pepper flakes, salt and pepper and cook for 1 minute. |
3. | Add yves ground round, tomato sauce, and water and break up the ground round with a wooden spoon. Let simmer for about 5 minutes and set aside. |
4. | Divide lettuce among tortilla bowls and layer on beans and corn. Top with soy mixture, cheese, red peppers, tomatoes and avocado. |
5. | Top bowls with as much salsa, Greek yogurt, and lime juice as you'd like. Now dig in! |
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