With the hot weather upon Pennsylvania, sometimes you just want a nice, refreshing salad. The cool lettuce, the juicy tomatoes, the taco meat. Ok, so there is a little bit of cooking involved, but the balance of hot and cold makes this meal acceptable in June. Well, my family at least accepted it. Plus it doesn’t take long to assemble. I didn’t measure the produce. I just eyeballed it until the bowls looked full.
Taco Salad Bowls
4 flour tortillas, 8 inch
1 Tbsp chili powder
3/4 lb ground beef
1 cup carrot sticks, julienned (very thin sticks)
1/2 cup + 2 Tbsp salsa
2 Tbsp sour cream or mayonnaisse
4 cups torn lettuce
1 tomato, chopped
1/2 cup shredded cheddar cheese
1. Preheat oven to 425F. Crumple 4 pieces of foil to make four 3-inch balls. Place on baking sheet. Drape one tortilla over each ball. Spray with cooking spray and sprinkle evenly with 1/2 tsp chili powder. Or brush each tortilla with melted butter and 1/2 tsp chili powder. That means 1/2 tsp chili for 4 tortillas, not 1/2 tsp each. Bake for 8 minutes or until golden brown. They will harden as they cool.
2. While the tortillas are baking, brown meat with carrots and remaining 2 1/2 tsp chili powder. Once brown, drain grease and add 1/2 cup salsa. Cook for another 2 minutes.
3. In a small bowl, mix sour cream or mayo with 2 Tbsp salsa.
4. Once tortillas are cool, put lettuce into each one. Top with tomatoes. Add meat mixture. Top with salsa mix. Finish with some cheese.
Source: Kraft Food and Family, Spring 2008, p. 19