Taco Salad Bowls

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Not too far down the road from me, there's a restaurant that used to serve taco salads in edible bowls. I always ordered the salads for take-out and enjoyed them, but recently, the restaurant went under new management and they no longer offer the taco salads. After some searching around, and finding many ways to make the edible bowls with tortillas at home (including using the backside of muffin tins), I found a mold kit on Amazon. I was surprised how easy it was to make the shells—just pop a few tortillas in the mold and bake 7-10 minutes—and how much fun it is to add my own fillings and toppings. Despite the many components of this dish, it's also fairly easy as far as preparation. You can serve 4 of these in under an hour, and they are pretty impressive.

Here is the link for the molds on Amazon: https://www.amazon.com/Perfect-Tortilla-Pan-Set-Pc/dp/B008UA4POE/ref=sr_1_1?ie=UTF8&qid=1500389830&sr=8-1&keywords=taco+salad+molds

The mold kit is only about $8 and can be used for other dishes as well. I've made Mexican desserts with these—just brush the tortillas with melted butter, sprinkle them with cinnamon sugar, and bake. You can then fill the molds with ice cream, hot fudge, and whipped cream for a cool and unique sundae!

Below is the recipe for taco salad bowls. If you don't buy the molds on Amazon, you can always form the molds using the backside of muffin tins. I do find the molds easy and fun, however, and the shape sturdier and more pleasing.

Time: Less than an Hour
Servings: 4
Level: Intermediate Cook



 Ingredients

 4 Tortillas, taco size
4 Taco Salad Bowl Molds (https://www.amazon.com/Perfect-Tortilla-Pan-Set-Pc/dp/B008UA4POE/ref=sr_1_1?ie=UTF8&qid=1500389830&sr=8-1&keywords=taco+salad+molds)
Salt
Olive Oil
Chili Powder (or ancho chili powder or chipotle powder), 1/2 teaspoon plus more for sprinkling
Garlic Powder, 1/4 teaspoon
Pinto Beans, 2 cans (15 oz. each), undrained
Cheese, your favorite, about 2 cups shredded
Lettuce, shredded
Tomato, chopped
Onion, medium, chopped
Sriracha Sauce (easy recipe here: http://meatlessaroundtheworld.blogspot.com/2017/05/recipe-sriracha-sauce.html)
Sour Cream
Guacamole, if desired

Steps
  • Brush each tortilla with olive oil, sprinkle with salt and chili powder, and place into molds.

  • Bake the molds as instructed, about 7-10 mins. (mine took 9 minutes). They will be brown around edges and crispy when done. Set them aside to cool, then take them out of molds.
  • In about 4 tablespoons of olive oil (enough to coat your pan), saute the chopped onion until soft and translucent, about 5-7 mins. Add in the pinto beans, 1/2 teaspoon chili powder and 1/4 teaspoon garlic powder. (You can also add 1/4 teaspoon chipotle powder if you have it on hand—this gives the beans a spicy, smoky flavor).
  • Cook the beans through (they will thicken and coat the sides of the pan), then turn heat down and mash beans, if desired. Turn up heat to "refry" the beans, cooking until desired consistency. 
  • Fill bowls with refried beans, shredded cheese, and guacamole. Top with lettuce, tomato, sriracha sauce and sour cream (or your favorite fillings/toppings).

  • Serve and Enjoy!






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