I like to eat tacos. Primarily because my son likes it when I make them. I generally make them with ground turkey instead of beef and it almost always ends up turning into taco salad. I was looking through the recipes on Andria & Co. and found a recipe for taco salad served in an edible shell. It occurred to me that I’ve never attempted to make an edible shell before. How can I call myself an experienced cook without ever having made one of these? I feel like such a fraud.
So, it’s decided. We will soon be eating taco salad from an edible shell. I think that this will push my status as a good cook to the best cook ever in in my son’s eyes! Thanks, Andria, for sharing your recipes. I love looking through other weekly menus to get inspiration for dinner at my house. Be sure to check it out and if you have a recipe that you would like to have featured, please send it to me.
Taco Salad in an Edible Shell
- large flour tortillas
- black beans
- shredded chicken, or ground beef (and taco seasoning)
- lettuce (I like to use romaine mixed with a spring mix salad)
- tomatoes cubed
- sour cream
- pitted black olives
- shredded cheddar cheese
- To prepare taco shell: On a cookie sheet, place a silicon baking sheet. Turn bowl (cereal size works best) upside down. (This is where the silicon comes in handy, the bowls aren’t directly touching the cookie sheet, and this helps to prevent cracking the bowl. Drape a large flour torilla over the bowl, and bake in the oven at 350 until the tortilla is a golden brown color, and hard. I think I usually leave them in around 6-8 minutes.
- Prepare your ground beef or shredded chicken with taco seasoning.
- Layer the above ingredients, starting with lettuce first, followed by meat and beans. Layer the other ingredients as desired. (Everyone prepares/layers differently. It’s like the hubby and I pouring a bowl of cereal. He pours cereal first, followed by milk. I’m the opposite. I’m not even going to talk about how we fix bowls of chili.)