Quick Taco Salad In A Baked Whole Wheat Tortilla Bowl

This is a one dish meal I fall back on when in a hurry to put food on the table and into our stomachs. We arrived home hungry about the time we usually eat our midday meal. A meal plan needed to be formulated quickly. Not peanut butter and jelly sandwich quickly. Just quickly. When hungry it is worth a little time to satisfy one’s deeper cravings.

While putting away the just purchased groceries I switched on the oven to 350ºF. I slapped a couple whole wheat tortillas between tart molds oiled with cooking spray and slid them into the oven.

I put refried beans from a can into a lidded oven dish, mixed in a little ketchup and a Tex-Mex seasoning mix Faye had put together and zapped them in the microwave oven for a few minutes.

Meanwhile I  chopped a couple avocados to which I added chopped sweet onion, match sticked cucumber and store-bought salsa verde. Any kind of salsa goes well with avocado but I like how adding a little salsa verde to avocado makes a great guacamole and adding a little avocado to salsa verde makes an even better salsa verde.

I removed the tortilla bowls from the tart molds and left them on the oven rack for a couple minutes to crisp up a bit more after turning the oven heat off.

Then it was just a matter of assembling. I lined the whole wheat tortilla bowls with bib lettuce before adding the refried beans. That helps keep the tortilla bowl crisp. I sprinkled shredded Mango Fire Cheddar on top of the refried beans followed by the avocado salad mixture. I topped it all with chopped cherry tomatoes.

I could have taken another minute to add some chopped cilantro but didn’t miss it until I was almost finished eating my meal. I’m sure omitting cilantro from Mexican style dishes is listed somewhere as a sin of one degree or another.

I did bring out some of my fermented hot sauces.

quick taco salad


 


3 thoughts on “Quick Taco Salad In A Baked Whole Wheat Tortilla Bowl

  1. Like the idea of lining the shell with the bib lettuce. Mine always goes bad before I think to serve it often enough.

    Just about to serve chile con carne (with toppings of tomato salsa, red pepper salsa, chopped red onions, shredded jalapeño cheese, and green chiles) over rice pilaf with pineappled pork chops and spinach.

    Virtual hugs,

    Judie

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s