Thursday, November 7, 2013

Taco Bowls























I love making taco salads and it is so much fun to make your own golden brown taco bowls and then fill them what you like. I use anything handy to make them and you will see some photos in the comment section. But for these I used an oven proof bowl and I laid a flour tortilla on the outside and then pinched it a little on the edges. I have used the back side of a muffin tin, empty aluminum cans make great ones too.

 
Taco Bowls

Flour tortillas                                                                                   
olive oil or butter flavored cooking spray

Brush the inside of the tortilla with olive oil or spray the inside of each tortilla with butter flavored Pam. Then turn an oven safe bowl upside down and lay a tortilla on top of the bowl to get the shape you prefer. This makes the tortilla edges wavy like a seashell.

Bake in oven at 450 degrees for about 5-7 minutes or until Tortilla becomes rigid and lightly browned. Remove the tortilla from the oven and let cool. Fill with your choice of ingredients and top with cheese, lettuce tomatoes and sour cream.



My Taco Bowl pictured above:














Leftover pot roast, shredded
leftover rice
Colby and Monterrey Jack cheese
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon minced onion

I simply took leftover pot roast and warmed it in a skillet with the seasoning. I added some leftover rice and filled the taco bowl. In this photo you see shredded leftover pot roast, rice, cheese and nothing else. I melted the cheese in the oven and after I snapped the photo, I added some shredded lettuce and tomatoes and some sour cream for the top. Delicious!

You can use your choice of any ingredients:

Chicken
ground beef or turnkey
refried beans
Spanish rice
black beans
black olives


The list can go on and on! Be creative!


















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