Taco Salad in Homemade Bowl

Taco Salad in Homemade Bowl

Homemade Tortilla Bowl:

• Burrito-size flour tortillas
• Olive oil or Canola oil
• Oven-safe cups or canning jars (I used my some of my corningware bowls that were the right size)

 Directions:

1. Pre-heat the oven to 400 degrees
2. Place your cup/jar/small bowl upside down on a cookie sheet
3. Heat the tortillas in the microwave for about 25 seconds to get them soft and pliable
4. Coat each tortilla is about a teaspoon of oil.  It doesn't have to be thick, just make sure it all gets coated.  
5. Gently press the sides down to form a bowl shape
6. Bake in the oven for about 7 minutes

 Taco Salad (adapt to personal preferences and what is in the cupboard):

• Rice flavored with salsa
• Season Meat (ground beef/shredded chicken/steak) 
• Corn
• Beans (pinto, black, refried)
• Onion
• Lettuce
• Cheese
• Salsa
• Sour Cream

Place all ingredients into the fresh made tortilla bowl and enjoy!  

BBQ Chicken Salad

BBQ Chicken Salad

2 large chicken breasts, cooked and shredded

1 cup BBQ sauce

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped

1 can corn, drained

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped (optional)

4 Roma tomatoes, diced (optional)

2 Haas avocados, diced (optional)

shredded cheese, Mexican blend or cheddar

crispy tortilla strips (or chips)

1. Stir shredded chicken in with the BBQ sauce until well coated. I usually do this over heat so that flavor gets cooked into the meat.  Or cook the chicken with the BBQ sauce in a crock pot all day and then shred.

2. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. 

3. Top with shredded chicken, cheese and crispy tortilla strips. 

4. If desired, drizzle ranch or cilantro lime dressing over salad and enjoy!