Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, taco salad bowl. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Grilled Chicken Taco Salad "This was great! We put it in baked flour tortilla bowls. My husband especially LOVED the black beans with the cilantro and salsa mix." - dhayse.
Taco Salad Bowl is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Taco Salad Bowl is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook taco salad bowl using 19 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Taco Salad Bowl:
- Get Hot Cooked Section:
- Get 100 g soya protein 'mince',
- Get 1/3 rd red bell pepper, sliced,
- Take 25 g red onion, chopped,
- Prepare 1/2 tsp peri peri powdered seasoning,
- Make ready 1/4 tsp garlic granules,
- Get 1/4 tsp smoked paprika,
- Make ready Salt and pepper to season,
- Make ready Spray sunflower oil
- Make ready 1/2 tin 5 mixed baked beans selection
- Prepare Cold Uncooked Section:
- Prepare 30 g 50% reduced fat cheddar, cheese, grated,
- Get 50 g sliced iceberg lettuce,
- Get 1/2 red chilli, sliced into rings,
- Make ready 25 g red onion, sliced,
- Make ready 4 baby plum tomatoes, chopped,
- Prepare Pickles jalepenos (around 20g),
- Prepare 1 tbsp soured cream,
- Prepare Drizzle of extra hot pepper sauce, (optional)
You get all the delicious ingredients (cheese, beans, salsa, tortillas) in salad form! This is so simple to do and you get such impressive results! If you have four ovenproof bowls, you can bake the tortilla shells all at once. If not, let bowl cool in between uses.
Instructions to make Taco Salad Bowl:
- In a large frying pan over a medium to high heat, add the oil and then once warm add in the soya protein and fry for 4-5 minutes, then add in the pepper and 25g red onion and the seasonings listed in the 'hot cooked section' of the ingredient list.
- Stir together and fry for a further 3-4 minutes and turn the heat down to low to keep it warm. Meanwhile heat up the 5 mixed beans mixture and then set aside.
- Take a large shallow bowl and first layer in the lettuce. Then top with the beans mixture on one side, and the soya/veg on the other. Sprinkle over the grated cheddar, add the sliced onion, tomatoes and chillies.
- Garnish with the jalepenos and soured cream. Drizzle over some hot sauce (optional). Eat and enjoy!
Spray a burrito sized flour tortilla with non-stick cooking spray on both sides. Double over a piece of foil, just slightly larger than the tortilla itself. The best thing about eating a taco salad at a restaurant is the crunchy tortilla bowl. The golden color and crisp airy bubbles are so alluring, it's hard not to break off a big chunk of bowl before ever picking up your fork!. At restaurants, taco salad bowls are made by deep-frying extra-large flour tortillas in a specially-shaped frying basket.
So that is going to wrap it up with this exceptional food taco salad bowl recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
