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How to Make Restaurant Style Taco Salads at Home

By bellalimento |

I love ordering the big bowl of taco salad when we go out for the occasional dinner out. There’s something so festive about that big fluted tortilla bowl and all of the colorful foods that are inside of it. Not to mention you get to actually eat the bowl ; ) So when we’re at home and are craving a restaurant style taco salad we make them ourselves now. All you need is a handy little tortilla mold/pan {We featured that in our 15 of the COOLEST NOVELTY BAKING PANS SLIDESHOW} and the fillings of your choice and you’re all set! Normally I make mine vegetarian which is how the recipe  is written but feel free to add your choice of chicken, beef, etc. The amount of each filling ingredient will depend on your particular preference.

You can also try my GUACAMOLE or my CHUNKY SALSA recipes!

Restaurant Style Vegetarian Taco Salads
What you’ll need:

large {burrito size} flour tortillas (1 per bowl)
1 head of lettuce – shredded
1-2 cans of refried beans – warm
1 can black olives – sliced
1-2 fresh tomatoes – diced
1-2 avocados – pitted and sliced
2 cups 4 cheese Mexican cheese blend – shredded

What to do:
1. Preheat oven  to 375 degrees. Spray a tortilla pan with cooking spray. Place your tortillas into pan and press them gently into pan. Bake for approximately 10-15 minutes OR until golden. Invert pan to release tortilla shells. Continue until you have desired number of shells.

2. To assemble: Layer as follows: lettuce, refried beans, olives, tomatoes, avocado slices and cheese. Do this for each taco salad.

3. Garnish with sour cream, salsa if desired.

Looking for great Nacho recipes to go with your salad? Look no further!

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About bellalimento



Paula Jones started her blog, Bell'alimento, in 2009 as a place to share her recipes with her friends and family. Along with her delicious recipes being a staple on Babble's Food channel, Jones has been featured on sites such as: Saveur, CNN’s Eatocracy, The Cooking Channel, and The Washington Post.

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