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RD’s Hot Dish: Taco Salad Crunchers
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Taco Salad Whether you’re looking for a new twist on a family favorite, trying to eat healthier, or are entertaining for the upcoming Cinco de Mayo celebration, this week’s recipe is perfect for you! These Taco Salad Crunchers are customizable, feed a crowd, and take less than 20 minutes to pull together! By combining the fabulous flavors of seasoned lean ground turkey, crunchy but sweet corn tortilla shells, and my favorite taco topper, Lime Black Bean Fiesta Salad, I've created a savory combination of flavors that are both festive and familiar. Even though I love tacos, they can quickly become routine; the addition of the mini, homemade taco bowls, however, jazzes up the dish just enough! By using a clever trick with a common household item you can transform a typical taco dinner into a fun fiesta! Honestly, the shell is my favorite part and is sure to please your crowd. First, let’s talk corn tortillas. Corn tortillas often get a bad rap for being dry and crumbly, but it’s not so! You just need to take one teeny, tiny extra step which will make them as pliable as flour tortillas and boost the natural sweetness. You see, the great thing about corn tortillas are they’re made with just one main ingredient (corn!)! They’re also typically lower in sodium, fat, and calories compared to their flour counterpart. In my opinion, it’s completely worth taking the extra step of wrapping the corn tortillas between two damp paper towels and microwaving for 30 seconds. Taco Salad Now, let’s move on to the fun part! Spray both sides of your newly flexible corn tortilla with nonstick cooking spray. Nestle the tortilla into the grooves of an inverted muffin tin. Bam! We’re already halfway done with our tortilla shells. Taco Salad Next, place the tin in an oven that has been preheated to 425⁰F for ten minutes or until the shells are golden brown! While the bowls are getting crispy, start the taco meat. Add 1 lb. ground turkey breast to a medium sized skillet over medium-high heat and brown until well cooked. After your turkey has fully cooked, add taco seasoning and water; let simmer until slightly thickened. Taco Salad By now your taco shells should be nice and crispy- ready to be customized and consumed!  You can set the bowls out and let your crowd fill their own or you can build them how you like; it’s your party! Taco Salad I layered my taco bowls with a bed of crispy lettuce, a heap of seasoned ground turkey, a scoop of Lime Black Bean Fiesta Salad, and a dollop of creamy Avocado. Sprinkle with cheese and let the fiesta begin! Taco Salad

Taco Salad Crunchers

Ingredients
  • White or Yellow Corn Tortillas
  • Cooking Spray
Filling:
  • 1 lb. ground turkey breast
  • 1 package taco seasoning
Toppings:  Lime Black Bean Fiesta Salad (from our deli), Avocado, Cheese, Nonfat Plain Greek Yogurt, Salsa, Guacamole, etc. Preparation
  1. Preheat oven to 425°F. Wrap tortillas inside two clean, damp paper towels; microwave for 30-45 seconds. Remove tortillas from damp paper towels. Lightly spray both sides with nonstick cooking spray. Insert tortilla shells between inverted muffin cups, forming a bowl. Bake for 10 minutes or until golden brown. Remove from oven.
  2. Meanwhile, brown 1 lb. ground turkey breast in a skillet over medium-high heat. Once turkey is fully cooked, add taco seasoning and prepare according to package directions.
  3. Layer seasoned meat and desired taco toppings inside taco bowl. Enjoy!
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