Is there anyone out there who doesn’t LOVE tacos?
We think its safe to say that most of you probably do 🙂 We also think that’s its a generally accepted fact that taco salad is one of the best salads out there!
And while traditionally, taco salads have taco shells crushed up on top of them, we think that’s kind of boring…
Because why put the taco shells on top, when you can make a taco bowl instead? Obviously having a crispy, edible bowl filled seasoned ground beef, peppers, tomatoes, salsa, quacomole, and “sour cream” is way better!
And it’s much easier than you think! So here it goes, some step-by-step pictures!
First, find a few bowls (however many people you’re serving, that’s how many bowls you need!). Fold the whole wheat tortillas to fit inside the bowls, then find something heavy(ish) to put inside them. We used two small ramekins here, but if you have pie weights, or something similar, they would probably work even better!
Second, you have to bake them! They only take about 10 minutes, until the edges are lightly browned and crispy. Once they’ve cooled slightly, remove the ramekin or pie weights.
Now, flip them over and bake them a little longer to crisp-up the bottoms.
After about 5 minutes, the bottoms should be slightly browned and hard to the touch, which mean’s they’re ready to be filled up with delicious taco salad!
Just be careful when you crack it open- you might be met with an avalanche of creamy, spicy, full-of-flavour beef and vegetables, guacamole, “sour cream” (aka plain yogurt) and salsa. Oh, and don’t forget cheese! 😉
Really, calling a taco salad a “salad” is like calling the snowy weather we’re having today “Spring”- it’s calling itself one thing and doing something entirely different in hopes that no one will notice- but what’s in a name, really? Taco salad can be called whatever it wants- its too delicious to argue. Spring on the other hand? You’ve got some ‘splaining to do…
Taco Bowl Salads
Prep: 15 min
Bake/cook: 20 minutes
2 large (10 inch) whole wheat tortilla wraps (corn tortillas would work, too)
500g. extra lean or lean ground beef
1/4 large white onion, diced
1 clove garlic, minced
1/2 c. sweet bell peppers, diced
1/2 28-oz can no salt added diced tomatoes
1 tsp chili powder
1/4 tsp paprika
1/8 tsp cumin
pinch of salt
pepper, to taste
Optional: hot pepper flakes
Plain yogurt (aka “sour cream”)
Preheat the oven to 350 F. Fit the wraps into 2 bowls. Place something heavy (such as a ramekin or pie weights) on top and bake for 15 minutes, until the edges are slightly browned and crispy. When they are ready, remove from the oven. Remove the ramekin or weights and take the tortilla out of the bowl. Flip them over and bake for another 5 minutes, until the bottoms are slightly browned and hard to the touch.
While the tortillas are in the oven, preheat a non-stick skillet over medium-high heat. Add the ground beef, onions, and garlic, and cook, stirring frequently, until the onions are translucent and the beef is almost cooked. Add the peppers and seasonings and cook until the beef is cooked through, continuing to stir. Now add the tomatoes and cook until the much of the liquid has evaporated, about 5 minutes. Divide the mixture between the two taco bowls, and top with whatever toppings you desire!
Do you like tacos? What are your favourite taco toppings?