Coupon Clipping Cook

Crispy Tortilla Bowl Taco Salad

An edible crispy tortilla shell bowl filled to the brim with chicken and fresh salad ingredients.

Crispy Shell Taco Salad

A crispy taco bowl is so good to munch on when eating this salad, and the vegetables in the salad taste wonderful mixed together with sour cream and salsa.

So no need to add salad dressing to this salad, just the sour cream and salsa tastes amazing as a dressing.

This salad is a great way to use up leftover chicken, pulled pork or steak

Or, if preferred, go meatless and add more beans to the mix.

Refried beans are used in this recipe but black beans would also taste great.

Here are more quick and easy recipes with black beans you may like “Spicy Chicken with Black Beans“, “Chipotle Lime Potato Salad with Black Beans” and “Barbecue Turkey Flatbread Pizza“.

Feel free to add more toppings to this salad like guacamole, homemade salsa or homemade pico de gallo.

Let’s check out the ingredients.

Flour Tortillas and Oil

For the Crispy Tortilla Bowls – Large flour tortillas and canola oil

Taco Salad Ingredients

For the Taco Salad – Crispy tortilla bowls, refried beans, prepared salsa, sour cream, bronze leaf lettuce, purple (red) cabbage, green cabbage, English (Hothouse) cucumber, radishes, cilantro, Roma tomatoes, red onion, avocado, sharp cheddar cheese and bite size pieces of cooked chicken

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Crispy Tortilla Bowls:

The tortilla bowls will need to be baked in 2 batches because only 2 crispy shell bowls will fit on the pan at a time (this recipe makes 4 crispy tortilla shells).

Preheat the oven to 350 degrees F.

Bowls on Sheet Pan

On a sheet pan with sides, place 2 oven-safe medium size bowls upside down so that the bottom of the bowls are facing up.

Brush the surface of the bowls with canola oil and set aside.

Canola Oil in Pan

In a skillet that’s large enough for a large flour tortilla to lay flat, add enough canola oil so that it’s about 1/2 inch deep in the pan.

Heat the skillet on low heat.

Tortilla in Canola Oil

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

Turn the heat off of the skillet.

With a pair of tongs, carefully lift the tortilla from the oil and hold it over the skillet so that the loose oil will drip back into the skillet.

Flour Tortillas on Bowls

Then carefully lay the tortilla over one of the upside down bowls.

Shape the tortillas around the bowls.  If the tortillas are too hot to handle, use tongs to shape them around the bowl while being careful not to rip the tortilla.

Repeat the process for another tortilla (only 2 crispy taco bowls can be made at a time so these will need to be baked in 2 batches).

The oil should still be warm enough to make the 2nd tortilla pliable.

Crispy Tortilla Bowls

In a preheated oven, 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.

Crispy Tortilla Bowls

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.

Crispy Tortilla Bowl

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:

Beans and Salsa in Tortilla

To the bottom of each tortilla bowl, add refried beans (approx. ¼ of the can in each bowl).

Top the beans with salsa and sour cream.

Shredded Lettuce

Next,

Shredded Cabbage

…to the crispy tortilla bowls…

Lettuce and Cabbage in Tortilla

…add chopped lettuce, shredded green cabbage…

Chopped Red Cabbage

…chopped purple cabbage…

Cut Cucumber on Cutting Board

…small pieces of cucumber…

Sliced Radishes

…sliced radish…

Chopped Cilantro

…chopped cilantro…

Cut Tomatoes

…bite size pieces of tomato…

Sliced Red Onion

…sliced red onion and sliced avocados.

Top with the cooked meat of your choice, cheese, salsa, and sour cream.

Garnish the sour cream with chopped cilantro.

Crispy Taco Salad

Time to eat.

Crispy Shell Taco Salad

Thank you so much for stopping by CCC!

More Mexican Food Recipes You May Like:

Spicy Chicken and Lime Taquitos

One-Skillet Enchilada Sauce Taco Meat

Chipotle Shrimp Guacamole

Chipotle Lime Tortilla Chips

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Crispy Taco Salad

Crispy Tortilla Bowl Taco Salad

An edible crispy tortilla shell bowl filled to the brim with chicken and fresh salad ingredients.
Print Pin
Prep Time: 20 minutes
Cook Time: 26 minutes
Total Time: 46 minutes
Course: Lunch, Main Course, Salad
Cuisine: American, Mexican
Keyword: Chicken Salad, Taco Salad, Taco Shells, Vegetables
Servings: 4

Ingredients

For the Crispy Tortilla Bowls:

  • 2 tablespoons canola oil for the outside of the bowls
  • 1/2 cup canola oil for the skillet; amount to be 1/2 inch deep; amount may vary depending on the size of the pan
  • 4 large flour tortillas

For the Salad:

  • 1 can (16 ounces) refried beans warmed
  • 2 cups prepared salsa for the inside of the salad and for garnish
  • 1 small container (8 ounces) sour cream for the inside of the salad and for garnish
  • 1/2 bunch bronze leaf lettuce chopped or thinly sliced
  • 1/2 head green cabbage shredded or thinly sliced
  • 1 quarter head of purple cabbage chopped
  • 1/2 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
  • 1/2 bunch cilantro tough stem ends removed and discarded, chopped (for the inside of the salad and for garnish)
  • 4 Roma tomatoes quartered
  • 1/2 of a red onion peeled and sliced in thin strips
  • 1 avocado cut in half lengthwise, seed removed, meat scooped out with a spoon and sliced in fairly thick slices
  • 1 cup shredded sharp cheddar cheese
  • 2 cups bite size pieces of cooked chicken or other type of cooked meat; beef, pork, or meatless works well too

Instructions

For the Crispy Tortilla Bowls:

  • The tortilla bowls will need to be baked in 2 batches because only 2 crispy shell bowls will fit on the sheet pan at a time (this recipe makes 4 crispy tortilla shells).
  • Preheat oven to 350 degrees. 
  • On a sheet pan with sides, place 2 medium size oven safe bowls upside down so that the bottom of the bowls are facing up.  
  • Brush the surface of the bowls with canola oil and set aside. 
  • In a skillet that's large enough for a large flour tortilla to lay flat; add enough canola oil so that it’s about ½ inch deep in the pan. 
  • Heat the skillet on low heat.
  • Lay one tortilla 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 skillet so that the loose oil will drip back into the skillet.
  • Then carefully lay the tortilla over one of the upside down bowls. Turn the heat off of the skillet.
  • Shape the tortillas around the bowls.  If the tortillas are too hot to handle use tongs to shape them around the bowl while being careful not to rip the tortilla. 
  • Repeat the process for another tortilla (only 2 tortilla shells can be made at a time on the sheet pan). The oil in the pan should be warm enough to make the 2nd tortilla pliable.
  • In a preheated oven, 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 so the inside of the tortilla bowls turn a golden color (about 2 to 3 minutes).
  • Repeat the process to make the remaining two tortilla bowls.  

For the Salad:

  • To the bottom of each tortilla bowl, add warm refried beans (about ¼ of the can in each bowl)
  • Top the beans with salsa and sour cream. 
  • Next, add lettuce, green cabbage, purple cabbage, cucumbers, radishes, cilantro, tomatoes, onions and avocados. 
  • Top with the cooked meat of your choice, shredded cheese and salsa.
  • Garnish the sour cream and chopped 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)