Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brad's tortilla bowl taco salad. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Brad's tortilla bowl taco salad is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Brad's tortilla bowl taco salad is something that I’ve loved my whole life.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook brad's tortilla bowl taco salad using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Brad's tortilla bowl taco salad:
- Get 2 8 " flour tortillas
- Make ready 2 cup course chopped lettuce
- Take 1 cup shredded cheddar cheese
- Make ready 1/4 cup diced onion
- Prepare 1/4 cup diced, seeded tomato
- Prepare 1/4 cup pace © picante sauce
- Take 1/4 cup sour cream
- Get 1/4 cup guacamole
- Prepare 1/2 cup mexican seasoned ground beef, browned
- Take 1/4 cup thousand island dressing
Brad's tortilla bowl taco salad is something that I have loved my whole life. Assemble taco salads: Add baked tortilla shell or tortilla chips to the bottom of a shallow bowl. Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream and guacamole (or avocado) on top.
Steps to make Brad's tortilla bowl taco salad:
- preheat oven to 400°F . use a tortilla bowl mold. brush with canola oil. place tortilla in mold. place both molds on a baking sheet. bake for ten minutes.
- split rest of ingredients in half. layer lettuce, beef, chteese, onion, tomato, sour cream, guacamole, and dressing
- top with picante sauce and serve.
Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream and guacamole (or avocado) on top. Place the back side of a large metal spoon into the bottom of the tortilla, to keep the bowl from prematurely floating to the top. Invert the taco bowl onto paper-towels to drain and cool. Divide the beef, vegetables and cheese evenly to each tortilla bowl in layers, beginning with the lettuce then add the beans, beef, onions, cheese, avocado, olives, tomatoes and cilantro.
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