Taco Salad with Tortilla Bowls

Just because a taco salad with tortilla bowl is a “salad” doesn’t mean it is healthful.  The tortillas are fried in oil and topped with three days worth of calories and fat.  Now you can make your own restaurant-style Taco Salad with Tortilla Bowl.  Baked in the oven, the bowls take less than 15 minutes. 

Our oldest daughter has decided she “doesn’t care for onions.”  Oh really.  In this dish, I chopped the onions like I typically do for most dishes – large enough to see and taste.  Tonight she held up her clean plate and asked for more taco salad.  The plate was completely clean – even absent of set-aside onions. 

Taco Salad with Tortilla Bowls

Serves 6

6 flour tortillas

1-1/2 pounds lean ground beef or turkey

1 onion, chopped

1 (14.5 ounce) can diced tomatoes, undrained

2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

To serve:  shredded lettuce, shredded Mexican cheese blend, low-fat sour cream or plain Greek yogurt

Preheat oven to 400 degrees.  Tear 6 sheet of aluminum foil, approximately 12 inches long.  Crumple each piece into a ball, place on an ungreased baking sheet. 

Lay a tortilla over each foil ball and gradually shape the tortilla around the ball.  

Bake for 12-15 minutes until slightly crisp and lightly golden.  Remove from oven and set aside. 

In a large nonstick skillet, cook beef or turkey and onions over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings; heat through.

Place the baked tortilla bowls on serving plates.  Top with shredded lettuce, turkey mixture, cheese and sour cream.