|It’s healthy and easy to create|
lovely shell-shaped bowls for
taco salad that’s crispy and yummy...
I found my recipe and photograph
featured on 6-17-12 @
RECIPES BY CATEGORY:
- Baking - Sweets - Treats
- Beverage and Smoothies
- Burgers and Sandwiches
- Deer (aka Venison), Moose (or Beef, Buffalo, Elk, Caribou, Etc.)
- Desserts and Treats
- Gift Basket Ideas
- Main Dish Entrees
- Poultry and Waterfowl
- Salad, Vinaigrette, Dressings and Dips
- Sauce, Salsa, and Condiments
- Seafood and Shellfish
- Side Dish (Main Ingredient or Cuisine)
- Soup, Stew, Chili, and Chowders
- Special Occasions
- Spice Blends
- Tips, Sourdough, Canning
SANDRA’S FIESTA TACO SALAD in BAKED TORTILLA BOWLS
Prep: 15 Mins.
Bake/Cook: 10 Mins.
4 8” Flour Tortillas
Olive oil spray
1 lb. extra-lean ground venison/moose/beef/buffalo
1 pkg. taco seasoning
¾ cup water
2 cups lettuce, chopped
1 medium tomato, chopped
1 (4 oz. can) sliced olives, drained
¼ cup sour cream
2 cups shredded cheddar cheese
Fresh sprigs of fresh cilantro
Preheat oven to 350 degrees.
Spray tortillas on both sides with olive oil. Gently push tortillas down into ovenproof bowls to form the shell shapes.
Bake for about 10 minutes, just until tortillas become rigid and lightly browned. Remove tortillas from oven and let cool (shells will become a bit more crispy).
Meanwhile, place a skillet over medium-high heat and brown the burger, add the taco seasoning and water, then simmer, uncovered, for 5 minutes.
Fill the shells by alternating layers of taco seasoned meat, lettuce, tomatoes, and olives. Top each off with spoonfuls of salsa, guacamole, and sour cream. Garnish with shredded cheddar cheese, and fresh cilantro sprigs. ~ Enjoy!