Recipe of Homemade Crispy Tortilla Bowls for Taco Salad
Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning Crispy Tortilla Bowls for Taco Salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Crispy Tortilla Bowls for Taco Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy Tortilla Bowls for Taco Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crispy Tortilla Bowls for Taco Salad is 2-4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Crispy Tortilla Bowls for Taco Salad estimated approx 30 minutes.
To get started with this recipe, we must first prepare a few components. You can cook Crispy Tortilla Bowls for Taco Salad using 13 ingredients and 6 steps. Here is how you can achieve that.
I almost talked myself outta even attempting this because I thought it would be difficult & time-consuming and I'd probably screw it up. Wrong! Don't be intimidated! Pretty quick and easy, and if this disabled great-granny can do it so can you!
This recipe is just to explain making the tortilla bowls. The filling ingredients are just suggestions. You know what you like and don't like in/on a Taco salad.
Ingredients and spices that need to be Make ready to make Crispy Tortilla Bowls for Taco Salad:
- Large flour tortillas
- Peanut oil for frying
- Suggested Fillings:
- Taco seasoned beef or chicken
- Shredded lettuce
- Pinto beans
- Diced tomatoes
- Green onions
- slices Jalapeño
- Sliced black olives
- Avocados
- Shredded cheese
- Salsa or taco sauce
Steps to make Crispy Tortilla Bowls for Taco Salad
- Place small oven-safe bowls upside down on baking sheet spaced far enough apart to accommodate the tortillas that will be draped over them. Only 2 will fit a standard size cookie sheet.
- In a large skillet heat about 3/4-inch of oil to medium high while your oven is preheating to 350°F. When the oil is hot, using tong, slide a tortilla into the pan for ONLY 3 SECONDS. Pick up with the tongs allowing excess oil to drain back into the skillet.
- Place the hot, oily tortilla over the inverted bowl and, with the tongs, gently shape against the bowl. They don't have to be perfect; just looking for a quasi-bowl shape that'll hold your ingredients when finished.
- Place in 350° oven and bake for 6 minutes. Pull out of oven and carefully remove the HOT bowls, turn the tortillas right side up, and bake another 2 minutes. Since oven temperatures can vary, keep an eye on them. You can allow them to cool or keep warm in the oven while preparing the ingredients to fill them with.
- I browned up hamburger with onions, garlic and Taco Bell Taco seasoning for ours. Shredded beef or chicken would also be yummy.
- Place tortilla bowl on plate and fill as desired. Enjoy!
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