Tasty Taco Salad
4 Uncooked Tortillas
- 1/2 head Crisp crunchy lettuce or desired greens shredded
- 2 Tomatoes diced into small chunks or use 12 – 16 cherry tomatoes cut in half
- 2 Avocados sliced in thin strips, chunks or mashed into a guacamole and added to the top of the salad
- 3/4 cup Nuts or seeds if desired I like sunflower seeds on mine
- 1 Cucumber diced into small chunks if desired
- 3 cups Taco Meat Mixture see recipe below
- 1 cup Cheese – Cheddar or your favorite mixture grated – as much or as little as desired
Taco Meat Mixture
- 1 lb hamburger browned and drained to remove excess fat
- 1 tbsp packaged Taco seasoning mix stirred into 1/2 cup of hot tap water. Use more or less, of the seasoning mix, depending on how spicy you want your meat mixture to be.
- Add cayanne pepper to taste if you want an extra spicy meat mixture. I use 1 tbsp McCormick original taco mix without the cayanne pepper.
- Make Meat Mixture for Tacos
- Stir the seasoning mix into the water until it is dissolved, then stir it into the browned, drained meat.
- Simmer and cook for a few minutes until most of the water is gone, leaving a thin layer of the thickened sauce in the bottom of the pan.
- Stir well to coat all of the meat and use immediately or cool, refrigerate and reheat to use it later.
Preheat Oven to 350º F
- Just before putting tortillas into the fluted pans, (see below for info on fluted tortilla pans) prick them all over with a fork, making sure the fork tines go all the way through the tortillas.
- This will keep them from puffing up in the oven while baking, so the tortillas won’t fill the pans, leaving no room for your salads.
- Be sure to cook them immediately after pricking them or the holes will “heal over,” allowing them to puff up anyway.
- Place one tortilla in each fluted pan, (see below for info on fluted pans) gently pressing it into the grooves so it forms a pretty bowl shape.
- Immediately place the pans into the preheated oven on the middle rack.
Bake exactly 16 minutes
- Tortilla bowls will come out perfectly cooked, crispy all the way through, even on the bottoms, with light brown edges.
- Use immediately or set the cooled bowls in a dry place to use another time or another day.
- Pick your favorite fresh salad ingredients from above and fill your taco bowl to the top. (Note: I’m allergic to cheese so the photo of my taco salad doesn’t have any cheese on it.)
- Spoon the hot meat onto the salad, put grated cheese on top and eat immediately. YUM!