I love taco salads. I mostly love the big taco salads from Mexican restaurants. The ones with the big, fried, crispy tortilla bowl. I know...I know..."they" say that it's much healthier to skip the shell. But I can never resist it!
Tonight we had taco salad on the menu. Since it's Meatless Monday, I decided to skip the chicken or beef. So it was a simple salad of seasoned refried beans, lettuce, cheese, salsa, and sour cream (well, Lonnie skipped the sour cream). To make things a little more exciting, I made our own tortilla bowls. They were perfect! They turned out crispy and light brown. I got the recipe from Mel's Kitchen Cafe. Here's how I made them...
HOMEMADE TORTILLA BOWLS
2 burrito size tortillas
2 oven-safe cups or jars
Preheat oven to 400 degrees. On a rimmed, foil-lined baking sheet, place the cups/jars that you will use to drape the tortillas over.
Microwave each tortilla for about 30 seconds, until they are soft. Rub a little bit of oil on each side of the tortilla. I just poured a small amount (1/2 tsp or so?) onto each side of the tortilla and spread it around with my fingers. Drape each tortilla over the cups.
Bake the tortillas for 8-10 minutes, frequently checking on them to make sure they don't burn. Remove from the oven and allow them to cool for a few minutes. Take the tortillas off of the cups and place on plates. Fill with salad!