Coupon Clipping Cook

Crispy Shell Taco Salad

This is a fun way to use up leftover meat that you may have….or this dish can even be meatless if you like.

The crispy taco shell is so good to munch on when eating this salad, and the veggies taste delicious mixed together with the sour cream and salsa.

Feel free to add your own touches to the ingredients.

You may want to omit some ingredients, or add different veggies.

This salad can definitely be customized to your liking.

Let’s check out the ingredients.

For the Taco Salad:

For the Crispy Tortilla Shells:

Here’s how to make it.

For the Crispy Tortilla Shells:

Preheat Oven to 350 degrees.  Put two medium size oven safe bowls upside down on a cookie sheet.  Brush the bowls with some of the canola oil and set aside.

In a skillet that is large enough for a tortilla to lay flat; add enough canola oil so that it’s about ½ inch deep in the pan.

Heat the pan on medium heat (not too hot).

Lay one tortilla at a time in the warm oil for just a couple seconds,  just long enough so that the tortilla is pliable.

Then carefully lift the tortilla from the oil with a pair of tongs and hold it over the pan so that the loose oil will drip back into the pan.

Next, lay one tortilla over each one of the upside down bowls.

Shape the tortillas around the bowls (if the tortillas are too hot to handle use your tongs to shape them around the bowl being careful not to rip the tortilla).

Bake the two tortillas until the outsides of the shell are golden brown (about 10 minutes).  Watch them closely so they don’t get too brown.

Right after removing them from the oven, carefully remove the tortillas from the bowls.

If they’re sticking to the bowls try using a dinner knife to gently pry them loose.

Here’s what they look like after being removed from the upside down bowls.

After the cooked tortilla shells are removed from the bowls, put them in the oven for about 3 minutes so the insides of the tortilla bowl turn a golden color.

Repeat the process to make the remaining two tortilla bowls.

For the Salad:

Add the refried beans to the bottom of each tortilla shell bowl (approx. ¼ of the can in each bowl).

Add some salsa and sour cream.

Add the lettuce,

and the green cabbage…

…to the crispy tortilla shell bowl.

Then add the purple cabbage,

cucumbers,

radishes,

cilantro,

tomatoes,

onions,

and the avocados to the salad bowl. Top with the meat of your choice, cheese, salsa, and sour cream.

Garnish the sour cream with some cilantro.

Enjoy!

Crispy Shell Taco Salad

Yield: Serves 4

Ingredients:

For the Salad:
2 cups of any type of Cooked Meat - chicken, beef, pork, or meatless works well too
½ Hothouse (English) Cucumber (or 1 regular cucumber) cut in fairly large triangular pieces about the size of a dime
1 bunch of Radishes - thinly sliced
½ bunch of Cilantro - chopped
½ bunch Bronze Leaf Lettuce - chopped or thinly sliced
½ head of Green Cabbage - thinly sliced
1 quarter head of Purple Cabbage - chopped
4 Roma (Plum) Tomatoes - quartered
1 Avocado - sliced in fairly thick pieces
½ of a Red Onion - sliced in thin strips
1 cup White or Yellow Cheddar Cheese - shredded
1 can Refried Beans - 16 ounces
2 cups Salsa
Sour Cream - small container

For the Crispy Tortilla Shells:
Canola Oil - about 4 tablespoons
4 Large Flour Tortillas

Directions:

Crispy Tortilla Shells: Preheat oven to 350 degrees. Put two medium size oven safe bowls upside down on a cookie sheet. Brush the bowls with some of the canola oil and set aside. In a skillet that is large enough for a tortilla to lay flat; add enough canola oil so that it’s approx. ½ inch deep in the pan. Heat the pan on medium heat (not too hot).

Lay one tortilla at a time in the warm oil for just a couple seconds, just long enough so that the tortilla is pliable. Then carefully lift the tortilla from the oil with a pair of tongs and hold it over the pan so that the loose oil will drip back into the pan. Next then lay one tortilla over each one of the upside down bowls.

Shape the tortillas around the bowls. If the tortillas are too hot to handle use your tongs to shape them around the bowl being careful not to rip the tortilla. Bake the two tortillas until the outsides of the shell are golden brown (about 10 minutes). Watch them closely so they don’t get too brown. Right after removing them from the oven, carefully remove the tortillas from the bowls. If they are sticking to the bowls try using a dinner knife to gently pry them loose.

After the cooked tortilla shells are removed from the bowls, put them in the oven for about 3 minutes so the insides of the tortilla bowl turn a golden color. Repeat the process to make the remaining two tortilla bowls.

For the Salad:

Add the refried beans to the bottom of each tortilla shell bowl (approx. ¼ of the can in each bowl). Add some salsa and sour cream. Add the lettuce and green cabbage. Then add the purple cabbage, cucumbers, radishes, cilantro, tomatoes, onions and avocados. Top with the meat of your choice, cheese, salsa, and sour cream.

Garnish the sour cream with some cilantro.

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4 Comments

  1. This looks wonderful! I love how you did the shells.

  2. The Taco Salad looks delicious. I love the way you make the taco shells. You have such beautiful photos too :o)