Taco Salad Tortilla Bowl
8 burrito-size flour tortillas (any size), at room temp.
1 tablespoon oil
1 medium red or green bell pepper, small pieces
1 can (14 & 1/2 ounces) diced tomatoes
1/2 cup of water
2 cups cooked rice
1 package of taco seasoning
1 lb. of beef or turkey
2 cups cooked rice (optional)
1 can (15 ounces) black beans, rinse and drain
Assorted toppings, such as shredded cheese, guacamole, and lettuce (optional).
2. Meanwhile, cook the meat as the directions say. Then heat oil in large skillet on medium-high heat. Add the peppers; cook and stir 4 to 5 minutes. Stir in tomatoes, water and Taco Seasoning. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add rice and beans; cook and stir until heated through
3. Spoon the amount of delicious taco salad that you desire directly into the crispy and crunchy Perfect Tortilla Bowl. Serve with assorted toppings (optional).
Fajita Tortilla Bowl
2 tablespoons butter, melted
1 tablespoon canola oil
1 pound boneless pork loin chops, cut into thin strips
1 envelope fajita seasoning mix
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
4-1/2 cups shredded lettuce
1 medium tomato, chopped (optional)
1. Preheat oven to 425°F. If you wish, spray both sides of each tortilla with non-stick cooking spray. Press each tortilla into a Perfect Tortilla Bowl. Bake 10 minutes or until edges are browned. Let cool 3 minutes. Remove tortillas from bowls; let cool.
3. In a large skillet, heat oil over medium-high heat. Combine pork and seasoning mix; add to the skillet. Cook and stir until meat juices run clear. Remove pork with a slotted spoon.
4. In the drippings, saute onion and peppers until crisp-tender. Place lettuce in tortilla bowls; top with the pork, pepper mixture and tomato. Yield: 6 servings.
Guacamole is an avocado-based sauce that originated in Mexico. The avocado has quickly become a part of American Cuisine dips, condiments, and ingredients. Guacamole is traditionally made by mashing avocados with sea salt. More modern recipes call for many more ingredients like tomatoes, onions, lime juice, and additional seasonings. The key to the tastiest guacamole is using ripe avocados. It will be slightly squishy when it is ripe and ready to be eaten. You can pick tougher ones if you won’t be making your guacamole right away after purchasing it.
2 ripe avocados
1/2 red onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
- Cut avocados in half. Remove seed. Scoop out avocado from the peel, and put into a mixing bowl.
- Mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Keep the tomatoes separate until ready to serve.
- Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
- Right before serving, add the chopped tomato to the guacamole and mix.