Tuesday, February 25, 2014

Taco Salad

I simply form and bake medium sized flour tortillas to form the shell.  It helps to fill the bottom with dried beans or pie weights of some sort to keep them from puffing.  Fifteen minutes at 350F should do the trick.

The rest is more of an assembly line than cooking, since I use leftover chili on the bed of lettuce, then garnish with diced tomato, shredded cheese, sour cream, and if I have any, slices of jalapeño or serrano.

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