Baked Taco Salad:
Serves 2
2 large flour tortillas
1 cup cooked shredded chicken or beef (cooked in 1/4 of a packet of taco seasoning)
1 cup romaine lettuce, finely chopped
1 cup diced red tomato
1/3 cup light sour cream
1/4 cup light ranch dressing
1/2 cup guacamole
3 tbsp hot sauce of your choice
1/2 cup mango salsa (or regular)
1 cup shredded colby jack, mozzarella, or cheddar cheese
1/3 cup black olives, sliced
olive oil
Preheat your oven to 350 degrees.
Grab a baking sheet and 1 (28oz) tin can (if you do not have a tin can on hand, I would suggest buying a 28oz can of diced tomatoes, set aside 1 cup of diced tomatoes for the filling, and wrap up the rest in a bowl and refrigerate for another time). Take the wrapping off of the tin can and wash it out. Place the can open side down in the center of the baking sheet. Brush olive oil on both sides of each of the flour tortillas and gently place the tortilla shell over the top of the can and fold down the edges (so the tortilla is gently hugging the tin can to form your shell). Place the baking sheet into the oven for about 15 minutes or until the shell has hardened and lightly browned. Remove from the oven and let rest, then bake the other shell.
Once the shells have been baked and have cooled down, reduce the oven temperature to 250 degrees. Now start adding the fillings to your shells. Meat at the bottom, cheese, lettuce, ranch dressing, tomatoes, olives, salsa, sour cream, guacamole, and hot sauce (add as little or as much as you want to your salad). Top with a little more cheese. Then place the filled taco shells back onto the baking sheet and into the oven to melt the cheese (about 4 minutes). Remove and serve warm.
Serves 2
2 large flour tortillas
1 cup cooked shredded chicken or beef (cooked in 1/4 of a packet of taco seasoning)
1 cup romaine lettuce, finely chopped
1 cup diced red tomato
1/3 cup light sour cream
1/4 cup light ranch dressing
1/2 cup guacamole
3 tbsp hot sauce of your choice
1/2 cup mango salsa (or regular)
1 cup shredded colby jack, mozzarella, or cheddar cheese
1/3 cup black olives, sliced
olive oil
Preheat your oven to 350 degrees.
Grab a baking sheet and 1 (28oz) tin can (if you do not have a tin can on hand, I would suggest buying a 28oz can of diced tomatoes, set aside 1 cup of diced tomatoes for the filling, and wrap up the rest in a bowl and refrigerate for another time). Take the wrapping off of the tin can and wash it out. Place the can open side down in the center of the baking sheet. Brush olive oil on both sides of each of the flour tortillas and gently place the tortilla shell over the top of the can and fold down the edges (so the tortilla is gently hugging the tin can to form your shell). Place the baking sheet into the oven for about 15 minutes or until the shell has hardened and lightly browned. Remove from the oven and let rest, then bake the other shell.
Once the shells have been baked and have cooled down, reduce the oven temperature to 250 degrees. Now start adding the fillings to your shells. Meat at the bottom, cheese, lettuce, ranch dressing, tomatoes, olives, salsa, sour cream, guacamole, and hot sauce (add as little or as much as you want to your salad). Top with a little more cheese. Then place the filled taco shells back onto the baking sheet and into the oven to melt the cheese (about 4 minutes). Remove and serve warm.
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