Individual Boxed Meal Taco Salad Recipe
Flour tortilla bowl filled with iceberg and romaine lettuce, cheddar cheese, tomatoes, black olives, kidney beans and choice of taco beef or grilled chicken. Served with house – made ranch dressing. Alternate dressings available: French, Italian, Lite Italian, Blue Cheese, Poppyseed. Comes with chips and 4 oz salsa.
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Ingredients
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Taco Bowl
House-Made Ranch Dressing
Method
Taco Bowl Preparation
- 1
Prepare Tortilla Bowls
Preheat the oven to 375°F (190°C). Place the flour tortillas in a bowl or muffin tin to shape them into bowls. Bake for 10-12 minutes or until golden brown and crispy. Remove and let cool.
- 2
Assemble the Salad
In each tortilla bowl, start by adding a layer of iceberg and romaine lettuce. Top with shredded cheddar cheese, diced tomatoes, sliced black olives, and kidney beans. Add the taco beef or grilled chicken on top.
- 3
Serve with Chips and Salsa
Place the tortilla bowl on a serving plate and serve with a side of chips and 4 oz of salsa.
House-Made Ranch Dressing Preparation
- 4
Mix Ingredients
In a bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth.
- 5
Add Seasonings
Add dried dill, garlic powder, onion powder, salt, and black pepper to the mixture. Whisk until all ingredients are well blended.
- 6
Chill Before Serving
Refrigerate the ranch dressing for at least 30 minutes before serving to allow flavors to meld.