Summer has officially hit Colorado, which means my family is busy in the evenings and on weekends with t-ball and softball practices and games. I’m on a mission to share easy meals that do not require too much time in front of the stovetop or hot oven. With so much great produce in season we have been eating lots of fresh salads and simple cold or room temperature dishes.
My children love being involved in the kitchen, especially my daughter who is now 11. She loves to chop and dice and usually preps all the fruits and veggies before I even step into the kitchen; she is quite the little sous-chef. If you have an eager little chef have them help you prep this simple self-serve dinner.
This buffet of toppings is a great no-cook meal when you don’t have a lot of time or don’t want to turn on the heat in the kitchen. All you need do is chop and dice all your ingredients and let everyone help themselves.
The addition of shredded rotisserie chicken drizzled with Old El Paso Enchilada Sauce-Mild Red is tasty and a great introduction to spice for children–it’s mild, but flavorful.
Bake Old El Paso Flour Tortillas into perfectly shaped tortilla bowls or to make things even easier, purchase Old El Paso Stand ‘N Stuff Soft Flour Tortillas. Let everyone make their own taco salad masterpiece — dinner doesn’t get any easier than that.
No-Cook Taco Salad with Tortilla Bowls
- Tortilla bowls:
- 4 Old El Paso™ flour tortillas for burritos, from 11-oz package
- 4 Old El Paso Stand ‘N Stuff Soft Flour Tortillas
- Taco salad:
- Rotisserie chicken, shredded
- 1 avocado, peeled, pitted and diced
- 1 red onion, diced
- 4 ounces queso fresco, crumbled
- 1 can, 15 oz black beans, rinsed and drained
- 1 can, 2.25 oz sliced black olives
- 2 to matoes, chopped
- 1 jalapeño, sliced
- 1 bell pepper, cored and chopped
- 1 can, 10-ounce Old El Paso™ mild enchilada sauce
- Baked tortilla salad bowls:
- Preheat oven to 400° F.
- If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20 to 30 seconds, just until soft.
- Mold tortillas into tortilla shell molds; bake for 5 to 7 minutes or until evenly browned.
- Remove tortillas from bowls; place upside down on cooling rack. Cool completely.
- To serve, spoon toppings into tortilla bowls and drizzle with enchilada sauce. Serve immediately.
Disclosure: This post is in partnership with Old El Paso, but all my opinions are my own. Read about my recent trip to Austin, Texas with Old El Paso.