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No-Cook Taco Salad with Tortilla Bowls
The most fun way to eat salad! 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.
Yield:
4
servings
Prep Time:
5
minutes
mins
Cook Time:
7
minutes
mins
Total Time:
12
minutes
mins
Author:
Yvette Marquez
Course:
Main Course
Cuisine:
Mexican, Tex-Mex
Ingredients
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
black beans
,
15 oz, rinsed and drained
1
can
sliced black olives
,
2.25 oz
2
tomatoes
,
chopped
1
jalapeño
,
sliced
1
bell pepper
,
cored and chopped
lettuce
1
can
Old El Paso™ mild enchilada sauce
,
10-ounce
Instructions
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.
Serve:
To serve, spoon toppings into tortilla bowls and drizzle with enchilada sauce. Serve immediately.
Notes
Nutrition facts include the bowl.
Add your favorite toppings - leftover turkey, picadillo, steak, grilled corn, whatever you have on hand.
Use veggie meat crumbles for a meatless version.
Nutrition
Calories:
682
kcal
,
Carbohydrates:
67
g
,
Protein:
28
g
,
Fat:
36
g
,
Saturated Fat:
8
g
,
Cholesterol:
47
mg
,
Sodium:
2864
mg
,
Potassium:
965
mg
,
Fiber:
17
g
,
Sugar:
13
g
,
Vitamin A:
2639
IU
,
Vitamin C:
59
mg
,
Calcium:
314
mg
,
Iron:
5
mg