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Taco Salad
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Description
In this meal, the dishes take care of themselves. Each taco salad is served in a baked tortilla shell that can be eaten. The taco meat is seasoned with a blend of spices you already have in your pantry. Yum!
Ingredients
- 6 whole Tortllas, Raw If You Can Find Them
- 6 pinches Salt
- 20 ounces, weight Ground Turkey
- 1 Tablespoon Chili Powder
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Crushed Red Pepper Flakes
- ½ teaspoons Sweet Paprika
- 1-½ teaspoon Cumin
- ¼ teaspoons Salt
- ¼ teaspoons Freshly Ground Black Pepper
- Your Preferred Add-ins, Such As Shredded Lettuce, Cheese, Salsa, Guacamole, Sour Cream, Etc.
Preparation
I make my own bowls in a tortilla bowl maker. These are baked, not fried. I found mine online at Amazon. If you ask me, raw tortillas are tastier than pre-baked. My grocery store carries them in the cold case, next to the butter.
1. Preheat the oven to 375F.
2. Spray the mold with some oil, line it with a tortilla, spray the tortilla with more oil, and sprinkle it with a little pinch of salt.
3. Bake for 10-12 minutes. Repeat if necessary depending on how many molds you have.
4. While the tortillas are baking, brown up the ground turkey with the seasonings. It sounds like a lot of work, but once you have all of these spices on hand, it goes very quickly.
The rest of the spread consists of pre-bagged shredded lettuce, shredded cheese, salsa, guacamole, sour cream, etc. Just set it all out in pretty bowl, and let your crew assemble their own salads.
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