Taco Salad Bowls

Taco Salad Bowls

While grocery shopping, I found these Ortega flat bottom taco shells and figured I would try them, although, I usually make my own taco shells and bowls but I got them for when I need to make a quick meal, I would have them on hand.  Today for lunch, I wanted something quick and easy that would be appetizing for the whole family.  I had some left over prepared ground beef from a dish I made yesterday so I decided I would start with these 2 ingredients.



I went with yummy taco salad bowls. The ingredients were items I already had in my kitchen.  I spiced up the ground beef to fit a taco dish and I chopped up the lettuce, tomatoes, and prepared my special yellow chile pepper relish which is my key ingredient in most Mexican cooking since it naturally adds spice to the dishes.  I will share my recipe for this delicious meal.  I hope you enjoy it as much as we did.


Taco Salad Bowls

Ingredients:

1 lb browned ground beef (browned with onions, garlic salt, and pepper)
Ortega flat bottom taco shells
2 cups refried beans
1 tbs olive oil
1 tbs chili powder
2 tsp garlic powder
3/4 cup tomato sauce
2 cups sour cream
1 cup finely chopped lettuce
1/2 cup of sliced cherry tomatoes
1-2 cups Mexican blend cheese
4 yellow chile peppers - deseeded and minced
4 large garlic cloves - minced

2 shallots - peeled and minced

1/2 small onion - peeled and minced

1 Meyer lemon or lime 

Pink salt crystals or sea salt - I use Trader Joe's Himalayan Pink salt crystals

Method:

Taco meat preparation:  Brown ground beef to your preference and set aside. In a separate pan, heat olive oil and add chili powder and garlic powder. Lightly scorch and simmer, then add the tomato sauce.  Stir ingredients and simmer until lightly brown.  Remove from heat and pour into the ground beef pan with low heat and stir until the sauce is mixed in.  Set aside.

Yellow chile pepper relish preparation:  Mix the chile peppers, garlic, shallots, and onion in a bowl.  Squeeze half a lemon or lime juice and add the pink salt to taste. Combine all ingredients and set aside.


Layering the taco salad bowls:  Add a thin layer of refried beans on the taco shell, then the ground beef mixture.  Add a moderate layer of cheese and top with a generous layer of lettuce.  Top with sour cream and tomatoes.  Serve with relish, lemon or lime wedges, and whole yellow chiles on the side.

Dish up and enjoy!