Chili Taco Salad Bowls is made with hot zesty chili with melty cheese over a bed of fresh lettuce and vegetables and served in a homemade baked flour tortilla bowl.
Why you are going to love Chili Taco Salad Bowls
Chili taco salad bowls are crunchy, filling, healthy and are a teenager tested and mother approved recipe. Clean up is a snap as you eat the bowl, so it has that going for it as well.
In the past, I have tried many methods of making the perfectly shaped taco salad bowl. I have tried wedging the flour tortillas into an upside down muffin tin. Those may I mention are the freakiest looking bowls ever and my wondered how they would ever fit any topping inside that little funky bowl.
I have also tried wetting the flour tortillas and then adhering them on to a bowl. That is so messy and it makes it stick alright, the difficult part is the removal..good luck with that. We made lots of practice flour tortilla chip accidents and the boys enjoy devouring them with the salsa.
How to make a tortilla bowls from flour tortillas
By far, I think my no-nonsense way of making these baked delicious flour tortilla bowls is just simply the easiest and best end product. Spraying both sides of the flour tortilla with spray oil, then placing the flour tortilla over the bottom of oven proof bowls and pressing and pleating the edges and letting them bake for about 10 minutes or until golden brown makes them crunchy and delicious. If you want to make it gluten-free, then use corn tortillas. However, as living here in Hong Kong these things are really difficult to find.
How to load up your Chili Taco Salad Bowls
Then, if you would like to make sure your bowl has a gortex (water proof) bottom, gently remove the flour tortilla from the upside down metal bowls and put in a handful of cheese on the bottom of the flour tortilla bowl and bake right side up for another 2 minutes until cheese is melted. This method is the easiest and you end up with a beautifully symmetric, round and perfectly crispy strong chili taco salad bowls.
Now for the fillings for that perfect flour tortilla bowl...anything goes. You could just add lettuce and salsa or guacamole but I needed to fill up my hungry teenagers so added some hearty chill con carne and cheese to fill them up. However, you can make this recipe vegan with Mediterranean Harrisa Stew with Purple Sweet Potatoes from my dear friend Rika from Vegan Mian . The most important concept for me to share with you is not to use too much chili just a couple of tablespoons is all. You want your chill to hearty and thick so your bowls stay crispy and delightful.
When I make up a batch of chili, I usually double the recipe as it freezes great and then you can use it in so many dishes such as in your chili taco bowls or on top of baked potatoes, or just in a bowl with some tortilla dippers. You could even use canned chili in this recipe and I wont tell a soul. Left over chili is the best, don't you think. The longer that the flavors have a chance to mingle the best.
Next we are on to the toppings and the sky is the limit as well, salsa, cheese, avocado, black beans, corn, sour cream, cilantro or maybe some sliced jalapeno. I did not need to use a salad dressing as my salsa added a nice kick to the Chili Taco Salad Bowls.
More Delicious Tex Mex Recipes Ideas
Stove Top Chicken Fajitas Sliders
Shrimp Burritos with Creamy Poblano Sauce
Tomatillo Key Lime Chicken Sizzle
How to Make the Best Turkey Taco Lettuce Wrap
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Chili Taco Salad Bowls
Ingredients
- 4 flour tortillas
- olive oil spray
to coat both sides or tortillas - 4 cups lettuce
- 1 cup chili con carne
leftover chili heated - 1 cup cheese
cheddar or cheese of choice - 1 cup salsa
Instructions
- Preheat oven to 400 degrees F (204 C).
- Warm up your flour tortillas for just a few seconds in the microwave to make them pliable. (You can also use soft corn tortillas or gluten free tortillas but your bowl effects may not be as good as they are not as soft as the flour tortillas to form) Spray both sides of your flour tortilla with spray oil and mold your flour tortilla over an over oven proof bowl. Make 3 pleats in your flour tortilla and press and squeeze them down so that the flour tortilla fits like a glove over the bowl. Bake for about 10 minutes or until golden brown. Gently remove plates from upside down ovenproof bowl and turn right side up. (If you want to create a vortex water proof barrier on the bottom of the flour tortilla bowl then add a handful of cheese and bake for about 2 minutes more. If you do not want to add cheese then just turn right side up and bake for 1-2 minutes more. Set aside.
- While your flour tortilla bowls are baking, heat up your chill con carne, slice your lettuce and prepare your salsa.
- Assemble your Chili Taco Salad Bowls. In your baked flour tortilla bowls, place in a handful of lettuce, top with chili and then your cheese and then with a little salsa and any other topping you choose. Enjoy!
Lynn Fenby says
This is a fun meal to make and to serve! My friends were dazzled that I made these myself.! This recipe is quick and easy and better than anything you will order in a Mexican restaurant.
HWC Magazine says
Thanks so much. Did you hear the news? Taco bell has stopped serving their taco salad. Devastating right? Glad to know we can still make these at home.
Mary Frances says
I love salads and am always looking for new ways to dress them up! This looks like a fabulous way to mix up my usual lunch!
Healthy World Cuisine says
I am glad you enjoyed the round up Mary. Maybe next time we need to do a round up on salad dressings as I get bored with the same old same old too.
Jasline @ Foodie Baker says
I love how the whole thing, including the bowl is edible! This looks really amazing, Bobbi!
shenANNAgans says
BAM... Taco bowls are the business. I found these in the shops a few weeks back, but they certainly didn't look as amazing as your beautiful bowls of yum.
Amy (Savory Moments) says
These are a great idea! Great tutorial on making taco bowls as well. I really like the idea of using chili as a filling.
Ashley @ Wishes & Dishes says
Thanks for teaching us how to do the salad bowls!! I've always wanted to try this. My hubby and I LOVE Mexican food - we eat it more than any other cuisine.
GiGi Eats Celebrities says
I am not a huge Mexican food fan, however, you just got me drooling for it!
Juliana says
I love your edible bowls...like the crunchiness...great and beautiful meal Bobbi!
Have a wonderful week ahead 😀
Raymund says
I want those taco bowls now, nice idea. I think I will have to make my own bowls from now on 🙂
ChgoJohn says
Biongiorno, BAM! I am going to share this post with Zia. She loves taco salads and marvels that you can eat the bowl. She us going to love this. I like that you melted cheese on the bottom of the bowl to use as a moisture barrier. A collapsing salad bowl is no fun and who doesn't like cheese? When you mention how some items are difficult to source in Hong Kong, you might as well be talking about Zia's neck of the woods. I bring her supplies every trip. Maybe next time I'll include tortillas and make her a special lunch one day. 🙂
Peachy @ The Peach Kitchen says
I'm lovin' the looks of your salad bowls!
hotlyspiced says
This is fantastic Bam. What a great idea. These look so good and I can just imagine how teenagers would love this - love to eat their dinner and all the washing-up too! xx
bentodays says
Oh this is brilliant! What a creative way to serve it!
Choc Chip Uru says
These tacos look so healthy in comparison to our ones full of cheese 😛
Love a good salad bowl but this is to a whole new level!
Cheers
Choc Chip Uru
mjskit says
You really know how to feed those boys of yours. 🙂 What a great meal and I love your method of getting that perfect bowl. Like you I've tried many methods with little success. I'm trying your next time and your filling. Lots of flavor and textures in those bowls!