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Friday, June 10, 2022

Recipe: Southwestern Taco Salad

Forget the big salad bowl Wow your table by serving this taco salad in restaurant-style tortilla bowls. Serve it as a starter or as a main dish--its memorably delicious either way.

Southwestern Taco Salad Ingredients

  • 4 (10 inch) burrito-size flour tortillas

  • 4 cups shredded lettuce leaves

  • 1 (5.6 ounce) package Knorr Fiesta Sides - Spanish Rice, cooked according to package directions

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 cup shredded Cheddar cheese

How to Make Southwestern Taco Salad

  1. Press 1 tortilla into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.

  2. In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat through.

  3. In tortilla bowls, evenly arrange lettuce. Evenly top with rice mixture, then sprinkle with cheese. Top, if desired, with your favorite taco toppings such as chopped tomato, chopped avocado, salsa, sour cream and/or chopped fresh cilantro.

Southwestern Taco Salad Nutritions

  • Calories: 663.9 calories

  • Carbohydrate: 85.3 g

  • Cholesterol: 29.7 mg

  • Fat: 17.3 g

  • Fiber: 16.9 g

  • Protein: 26.1 g

  • SaturatedFat: 7.5 g

  • ServingSize:

  • Sodium: 1347 mg

  • Sugar: 5.7 g

  • TransFat:

  • UnsaturatedFat:

Southwestern Taco Salad Reviews

  • Ive never had meatless taco salad before so this was a nice switch. I found that the rice, while wonderful on its own, didnt have enough flavor to carry the entire dish, so I ended up adding a little more seasonings.

  • I made this for dinner last night and forgot to buy the spanish rice, so made my own. It turned ok but will be adding more spices to it. I did find some taco shell bowls to use instead of the tortillas and we loved it.

  • This recipe would make a nice Meatless Monday meal. I agree with another reviewer that it lacked the spicy kick that my husband and I prefer. For that, I simply stirred in a couple Tbsp Hot sauce to the mix before assembling the salad.I have a confession to make.... I tried to make the shells out of the flour tortillas and they were a disaster so I used tortilla chips for the bottom of the bowl. Turns out, my husband actually love it that wayNext time, I will try adding some chicken or beef to it, but really, its just fine like it is.I served mine with chopped avocado, sour cream, cilantro, and a squeeze of lime. Delicious

  • This recipe fell a little short for me. The tortilla bowl was not as crisp as I would have liked. The rice was great on its own but when added to the salad it got lost. This recipe as written needs a good salsa to carry the dish for flavor.

  • Fun flavors in this colorful dish.

  • This is MY go to restaurant style meal i have a mexican store in my neighborhood and they make the MOST YUMMY mexican bows OMG i making pork taco meat / fresh pinto beans / mexican rice and then im going to fill the bowl with rice at bottom then beans then pork taco meat then cheese / shredded cabbage/ tomatos/ peppers on the side OMG this is SOOOO YUMMY

  • I really liked the taco bowles. Although I did spray the tortilla and the bowel with butter flavored cooking spray before putting in the microwave so it didnt stick to the bowel. That also gave a bit more flavor and moisture to the tortilla. I will definitely make again.

  • I liked the recipe and always read the reviews. I purchased the taco bowl molds and googled how to use them. It said 375 for 15 minutes. I was tickled when they came out perfect, or so I thought. I bought the yellow corn tortillas and the cooking instructions said to use them at room temp. When I took them out of the mold, after cooling for 2 minutes, I immediately put in the lettuce, rice mixture, cheese and sour cream. The tortilla bowls were hard to break and hard to chew. I thought they would break like chips. What did I do wrong? I made another batch and left them in 10 minutes, same result. I love this idea but want to eat the bowls, not just use for show. Any comments would be greatly appreciated.

  • This is a nice base for a meatless option. Im a carnivore so next time I plan on adding some fajita chicken strips or steak strips.

Source: Southwestern Taco Salad

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