One of my favorite things to do is have salad in tortilla shell salad bowls. I have 4 heat-resistant (Pyrex) bowls – 1.5 to 2.5 qt bowls work best – that I use to make my tortilla bowls. I lightly oil tortillas, place one in each bowl, so it takes on a bowl shape. I bake them at 425° until bowls are toasted golden, 7 to 12 minutes.
Alternately, there are tortilla bowl forms you can buy if you’re inclined and at the store recently I also saw pre-cooked tortilla bowls – though I would check the fat content on those, it could be very high, since they may be deep-fried. Also, you can make foil bowls, lightly oiled and use those as your forms, that works pretty well. You don’t need the foil to come up to the top of the tortilla shell, about half-way up will allow the tortilla to keep its shape while it bakes.
Whatever way you choose, this is a nice salad to fill them with:
Southwestern Taco Salad
- 4 tortilla bowls
- 1 tbsp olive oil
- 6 green onions, chopped
- 1 lb chicken breasts, cubed or 1 lb lean ground beef
- 1 pkg. fajita seasoning mix
- ½ cup water
- ½ head iceberg lettuce, shredded
- ½ head red leaf lettuce, shredded
- 1 tomato, diced
- 2 oz sliced black olives
- 6 oz canned corn, drained
- 14 oz black beans, drained
- 8 oz salsa
- 8 oz ranch dressing
- 4 oz shredded Mexican 4-blend cheese
Heat oil in skillet and sauté onions, add chicken and brown for 5 minutes, stirring constantly. Add fajita seasoning and water. Stir and let simmer on medium-low heat.
Layer ¼ ea: lettuce, tomato, olives, beans & chicken in tortilla bowls. Mix salsa & ranch dressing together, add some to salad & garnish with cheese. Serve.