Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
Not much has been happening in this neck of the woods. Our trip to Wyoming was how I expected it to be. Out of respect for Gas Monkey's family, I'm not going to talk much about it. All I can say is that I've been doing a lot of reflecting lately.
Anyways, have you ever made your own taco salad bowls? No?!!! Why not? It is just so darned easy that it is embarrassing when people sound so impressed. It only takes 10-20 minutes- about the amount of time it takes to cook the meat or chop the fillings to go inside.
Ingredients for taco bowl:
2+ aluminum cans
Nonstick spray
Water
Tortillas
1. Preheat oven to 350-375. While preheating, put two (or more) aluminum cans upside down on the rack. Remember to remove any paper outer coverings.
2. Once the oven has preheated, spray the cans with non-stick. Be careful! You don't want to start a fire.
3. Place each tortilla under running water for a few seconds, or until tortillas feel extra limp. Place each tortilla over the cans. (Note: You may want to spray each tortilla with non-stick or oil to get it extra crispy, and as an extra precaution to keep them from sticking to the cans.
4. After the bottoms of the tortillas have crisped (the side facing the top of the oven), approximately 5-10 minutes, CAREFULLY remove tortillas from cans. Take cans out of the oven and flip the tortilla on the rack so it looks like a bowl. If your tortillas are still limp, add balls of foil on the outside to maintain the structure. Crisp another 5-10 minutes, until slightly browned.
5. Remove shells, allow to cool. Fill 'em up and serve to your happy family!
Some Leafy Green: Lettuce,Spinach, Romaine, or Sliced Red Cabbage
Beans - black or refried
Meat - ground beef/turkey, pulled pork, or diced chicken
Extra-Sharp Cheddar Cheese
Tomatoes, diced
Black Olives, sliced
Sour Cream
Green onions, chopped
Hot sauce, salsa, or both
Jalapenos
What are your essential taco fillings?!
I am sorry to hear about Gas Monkey's grandma. Hugs to all of you.
ReplyDeleteThese tortilla bowls sound really yummy and easy. :) Thanks for sharing - can't wait to try it out this weekend!
Interesting way to make tortilla bowls. Delicious and crunchy salad..
ReplyDeleteOh man I love me some taco salads, and so does the sexy artist!!! Essential for me would be some kind of protien, black beans, CHEESE, lettuce, pico de gallo and guac, oh and if I was feeling adventurous (or if I could spell it, it looks misspelled to me?!!!) I would throw on some yumm sauce which is this yeasty nutty garlic sauce that this chain makes out here. Sounds gross but its sooo damn good!
ReplyDeleteYou were right, I am impressed at making taco shells. I will have to try that! The filling looks amazing, I'll eat it all!! Very easy peasy!
ReplyDeletewow! This is really cool! I love it! I'm gonna try making something similar with Indian food too considering the plethora of flat breads we have in Indian cuisine.
ReplyDeleteWhat a fun, easy way to make your shells! I will remember this next time. Sounds yummy :)
ReplyDeleteI love how you made the salad shell! Thanks for the idea. Your version has far fewer calorie and fat than the pre-made shells. Fantastic!
ReplyDeleteKristi
loved the idea.. so colorful.
ReplyDeletehi Merut.. I used this idea of having cup-shaped edible containers :) and Indianized it on my blog :)
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