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
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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!
gourmetgetaway says
I almost never say no to tacos! Refreshing greens, tasty meats and yummy cheese! I love tacos!
Gourmet Getaways
Tandy | Lavender and Lime says
What a great idea to make edible bowls! Have a super weekend 🙂
nancyc says
I love the idea of using flour tortillas as the bowl for this yummy-looking salad–it sounds great!
Norma Chang says
Thanks for doing the hard work experimenting to find the best way to make the perfect taco salad bowl and sharing the results with us. I can see filling them with so many different items.
Dawn says
My kids LOVE taco night - I never thought to make some bowls out of the tortillas, what fun!
Nami | Just One Cookbook says
That's how you make taco bowl!!! That looks so fun! I rarely order taco salad (I have way too many things I want to order...) but it's actually a great idea to make these at home! I'm super inspired now. 😀
dianeskitchentable says
These look so cool. I've tried making bowls before & run into problems with getting anything that remotely resembles a bowl. That's a great tip about adding a little bit of cheese to the bottom of the bowl too. By the way, your photos are absolutely beautiful!
cheri says
Hi Bam, I do miss having teenage boys around the house, we used to go through a gallon and a half of milk a day. Love this chili bowl idea, the bowls look tasty and the chili taco salad is so colorful!
The (Gluten-Free!) Food Gurly says
Love this! You eat the bowls, too! Awesome!! 🙂 xo
kitchenriffs says
We like to use chili in taco bowls, too! Although we often just skip the bowls, pile the lettuce on a plate, and crumble some corn chips in with the lettuce to provide crunch. Easier than driving yourself crazy trying to make the perfect taco bowl. Although you have indeed made the perfect taco bowl! So maybe I should start making this salad your way -- it's terrific! Goo post -- thanks.
The Foodie Affair says
Nothing like a healthy meal from top to bottom! Baking the tortilla shells are an excellent idea. Love how you shaped them into bowls!
Abbe@This is How I Cook says
Edible bowls are always so much fun. I can think of so many ways to fill them but chili would be at the top.
Robyn @ simply fresh dinners says
You are so sweet to mention my chili, Bobbi, thank you! This looks so delicious and what a fun way to get the kids involved in cooking! The kids will love eating the bowl, too! Such a yummy dish with all the flavours, colours and textures. This recipe has it all - along with gorgeous pics! Sharing all over 🙂
PS. The leaves are beautiful here right now but it will be no time at all before the snow hits! Glad to hear it's getting cooler there. Have a great weekend!
Healthy World Cuisine says
You are most welcome Robyn! My boys absolutely love your turkey chili. Maybe you can try this recipe next time with your nephew after you make another batch of your chili. Oh my goodness, white precipitation! Enjoy your numbered days until the snow falls. Have a super weekend...stay warm.
Eha says
An inspired idea, Bobbi! Appetizing to look at, healthy to eat and there is the blessing of sitting back with another glass of wine instead of boring washing up!! Glad it is a tad cooler in HK . . . enjoy . . .
Healthy World Cuisine says
Thanks Eha, this would be delightful to enjoy with a glass of wine and I think perfect for a party gathering or a backyard/balcony gathering. Yes there is even a breeze now in HK and quite comfortable. November is my favorite month in HK.
Carolyn Chan says
That's genius Bam !
Healthy World Cuisine says
Thank you Carolyn, wishing you a super weekend.