Beef

Taco Salad in Edible Bowls Recipe for Two

June 6, 2017
Taco Salad in Edible Bowls for Two - fun, easy and delicious dinner for two

If you love Taco Salad in a delicious homemade deep fried crispy golden brown edible tortilla bowl, this is the recipe for you! This is the perfect summer time, or any time, dinner for two. It’s easy and quick to prepare and the flavor combination is amazing.

 

You might also like this Oriental Crispy Chicken Salad or these Crockpot Stuffed Peppers.

Posts on this blog may contain affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission.

 

Need a dessert to go with it? Try these Soft Batch Cookies or this small Fruity Brownie Pizza.

 

For this recipe you will need a deep fryer and a steel soup ladle. If you don’t have them you can get them here Stainless Steel Soup Ladle and here Presto Electric Cooker/Steamer.

 

Heat the oil in a deep fryer to 375 degrees F.

Taco Salad in Edible Bowls for Two - burrito sized tortillas and steel soup ladle

 

When the oil is fully heated, place one tortilla very gently into the oil. Press it down using a steel soup ladle very slowly until the tortilla is touching the bottom. If needed, use tongs to help place the tortilla correctly. The sides of the tortilla will float up around the ladle forming the bowl shape. (You can see the ladle handle sticking out on the left side of the picture below.)

Taco Salad in Edible Bowls for Two - deep fry the tortilla using the soup ladle to hold form the bowl shape

 

Fry the tortilla until brown and crisp about 2 or 3 minutes.

 

Using tongs, very carefully remove the tortilla from the oil and place upside down on a wire rack to drain.

 

Repeat with the second tortilla.

 

While the tortillas drain, brown the ground beef and onion in a frying pan over medium heat. Drain the grease, then add the taco seasoning and cook according to the package directions.

 

Add the black beans to the taco meat and cook until heated through.

 

To assemble the salad, turn the tortilla bowls up-side right. Fill each with lettuce, taco meat mixture, tomato, cheese, sour cream, and Catalina dressing.

 

 

Taco Salad in Edible Bowls for Two - If you love Taco Salad in a delicious homemade deep fried crispy golden brown edible tortilla bowl, this is the recipe for you! This is the perfect summer time, or any time, dinner for two. It's easy and quick to prepare and the flavor combination is amazing. Also great for lunch or date night.

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Taco Salad in Edible Bowls for Two - fun, easy and delicious dinner for two
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Taco Salad in Edible Bowls for Two
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
If you love Taco Salad in a delicious homemade deep fried crispy golden brown edible tortilla bowl, this is the recipe for you! This is the perfect summer time, or any time, dinner for two. It's easy and quick to prepare and the flavor combination is amazing. For this recipe you will need a deep fryer and a steel soup ladle.
Course: Main Course
Cuisine: Mexican
Servings (Adjustable): 2
Calories: 1132 kcal
Author: Zona
Ingredients (Choose US or Metric)
For the Bowls
  • Oil for deep frying
  • 2 burrito sized Tortillas
For the Salad
  • 1/2 lb Ground Beef
  • 1/2 small Onion diced
  • 15 oz Black Beans drained
  • 1 package Taco Seasoning
  • 3 Cups Lettuce shredded
  • 1 Tomato diced
  • 1 Cup Cheese shredded
  • 2 Tablespoons Sour Cream
  • 4 Tablespoons Catalina Salad Dressing
Instructions
  1. Heat the oil in a deep fryer to 375 degrees F (190 C).

  2. When the oil is fully heated, place one tortilla very gently into the oil. Press it down using a steel soup ladle very slowly until the tortilla is touching the bottom. If needed, use tongs to help place the tortilla correctly. The sides of the tortilla will float up around the ladle forming the bowl shape.
  3. Fry the tortilla until brown and crisp about 2 or 3 minutes.
  4. Using tongs, very carefully remove the tortilla from the oil and place upside down on a wire rack to drain.
  5. Repeat with the second tortilla.
  6. While the tortillas drain, brown the ground beef and onion in a frying pan over medium heat. Drain the grease, then add the taco seasoning and cook according to the package directions.
  7. Add the black beans to the taco meat and cook until heated through.
  8. To assemble the salad, turn the tortilla bowls up-side right. Fill each with lettuce, taco meat mixture, tomato, cheese, sour cream, and Catalina dressing.
Recipe Notes

Calories listed are per serving.

Nutrition Facts
Taco Salad in Edible Bowls for Two
Amount Per Serving
Calories 1132 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 24g 120%
Cholesterol 146mg 49%
Sodium 1300mg 54%
Potassium 1546mg 44%
Total Carbohydrates 100g 33%
Dietary Fiber 22g 88%
Sugars 16g
Protein 59g 118%
Vitamin A 34.9%
Vitamin C 16.3%
Calcium 59.4%
Iron 53.6%
* Percent Daily Values are based on a 2000 calorie diet.

Have you tried a recipe from this blog? I love comments on this blog! You can also take a picture of the food and tag me on Instagram @zonacooksfortwo

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