Taco salad is a very popular Mexican salad, which is served in beautiful little taco salad molded bowls. Taco salad is always eaten chilled and you should be very careful not to mix excessive sour cream dressing with it. So, if you have been wondering how to make taco salad bowls to serve your salad beautifully, you can go through this recipe to learn how to make them.
Difficulty level: Medium
Servings per recipe: 4
Preparation time required: 1 hour 40 minutes
Cooking time required: 45-55 minutes
1 rolling pin
1 large mixing bowl
1 medium sized bowl
1 large bowl
Non-stick cooking spray
Salad tossing spoons
1 spider strainer1 griddle or cast iron pan
1 cookie sheet
Taco salad bowl molds
1 lb. of lean ground beef
4 taco salad bowls
½ cup of sliced olives
1 head of iceberg or romaine lettuce, torn into bite sized pieces
1 large tomato, diced
1 cup of frozen corn kernels, thawed
2 tablespoons of taco seasoning mix
1 red onion, peeled and diced
1 cup of canned black beans, drained and rinsed
1 red bell pepper (cored, deseeded and diced)
1 cup of crushed tortilla chips
1 cup of shredded mild cheddar cheese
1 avocado (pitted, peeled and diced)
1 cup of sour cream
A pinch of salt
2-3 tablespoons of olive or canola oil
For the Flour Tortillas
1 cup of all-purpose flour
1 teaspoon of vegetable oil
2/3rd teaspoon of baking powder
1/3rd cup of warm water
½ teaspoon of salt
For the Taco Salad Bowls
4 6-inch flour tortillas
Extra virgin olive oil
Method of Preparation
1. First you need to prepare the flour tortillas to make the taco salad bowls. For that, take a large mixing bowl and place a large sieve over that. Put the all-purpose flour into the sieve and then gently shake the sieve to sift the flour into the bowl.
Then add the salt and the baking powder to the flour. Stir to mix all the dry ingredients with a spoon and then take another small bowl. Pour the warm water into that bowl and then add the oil to it. Whisk the water and oil mixture lightly to combine and then set aside the bowl.
2. Now create a small well at the center of the flour mixture and then pour the water and oil mixture in it. Stir the dry and wet ingredients together with a spoon to moisten the dry ingredients and then try to assemble the mixture into soggy and sticky dough. Once done, sprinkle some all-purpose flour over your working table and put the sticky dough on it. Then start kneading the dough by pushing it towards your opposite direction with the heels of both your hands. Push the dough once and then rotate it to knead from the other side.
3. Continue kneading the dough by pushing and rotating it, until you get smooth, creamy and non-sticky dough. Once you are ready with the dough, put it into a bowl and cover it up with a damp cloth. Let the dough rest at room temperature for 20 minutes. Once the time elapses, uncover the dough and cut it into halves. Then cut the halves into 1 ½-inch sized small balls. Then roll the balls between your hands to make them smooth. Once all the balls become smooth, put them on a plate and cover them up with a damp cloth. Once done, set them aside and let the balls rest for 10 minutes.
4. Now sprinkle some more flour on your working table and then place one of the dough balls on it. Gently roll out the ball with a rolling pin until it becomes round and about 6-inches in diameter. Always try to roll out the tortilla from the center towards the edges. Once done, place a cast iron pan or griddle pan on the stove and light up the flame. Set the flame on high and wait for the pan to heat up. Once the pan heats up and starts smoking, place one flour tortilla on it and then let it cook for 30-40 seconds. Once the tortilla starts forming small bubbles, flip it over to the other side and cook the other side for another 30-40 seconds.
5. Once the tortilla is cooked on both sides, remove it from the griddle and place it in a kitchen towel to keep it warm. Cook the other tortillas in the same way and then set them aside. Now take 4 taco bowl molds and place them on a cookie sheet. Lightly grease the taco bowl molds with cooking spray and then set them aside. Now take one of the tortillas and grease one side of it with extra virgin olive oil. Once done, place the tortilla in the mold with the greased side down and then press it lightly with your fingers to stick it to the mold.
6. Repeat the same process to place all the 3 remaining tortillas in the molds and then insert the cookie sheet into a 350 degrees Fahrenheit preheated oven to bake the bowls for 8-10 minutes or until they turn crispy and lightly golden brown around the edges. Once done, take out the cookie sheet from the oven and let it sit at room temperature for 5 minutes. While the taco salad bowls are sitting at room temperature, rinse the vegetables required for the salad.
7. Then chop the vegetables one by one as stated in the list of ingredients. Next, take a saucepan and fill it halfway up with water. Place the saucepan on the stove and light up the flame. Set the flame on high and let the water come to a boil. Once the water starts boiling, put the thawed corn kernels into the saucepan and then boil them for 3-4 minutes or until they become inflated and start floating at the surface of water.
8. While the corn kernels are boiling, put the canned beans into a colander and rinse them thoroughly under running water. Once done, shake the colander to discard the excess water and then set it aside. Now take a skillet and place it on the adjacent hob. Light up the flame and set it on medium. Then put 2-3 tablespoons of oil into the skillet and then let it heat up. Once the oil heats up, throw-in the diced onions. Sauté the onions for 3-4 minutes or until they turn translucent and then add-in the ground beef.
9. Cook the beef stirring it occasionally until it turns brown in color. Then add a pinch of salt and the taco seasoning mix to it. Stir to mix the spices with the ground beef mixture and then let the mixture cook on medium low heat for 1 minute. Once done, transfer the mixture to a bowl and pop it into the refrigerator to completely chill the ground beef. Once the time elapses, take a large salad mixing bowl and put the torn lettuce, rinsed black beans, boiled corn kernels, diced avocados, diced tomatoes, diced bell peppers and the sliced olives into the bowl. Then add the chilled beef mixture and the sour cream to the rest of the vegetables.
10. Toss the salad with salad tossing spoons to mix the sour cream with the rest of the ingredients and then sprinkle the crushed tortilla chips over the salad. Toss the salad lightly once again and then fill the taco salad bowls with generous amounts of the salad. Finally, sprinkle the shredded cheddar cheese on top and serve the salad with sour cream.