Between Close Friends

This is one of our family’s favourite recipes. When the children were younger, we made the Taco Shell Bowls once or twice a week! Turkey Taco Salad in Taco Shell Bowls serves 4-6 as a main course meal.  You can vary the ingredients according to family preferences, and also the size of the ‘bowls’ according to family appetites.

2 c shredded iceberg lettuce

1-15 oz can dark red kidney beans, rinsed and drained well

2 medium tomatoes, chopped and drained

1 T chopped and seeded green chilies

½ c diced green pepper

½ c sliced black olives

1 large avocado, mashed

½ c sour cream

2 T Italian salad dressing

1 tsp instant minced onion ¾ tsp chili powder

¼ tsp salt

½ c grated sharp natural Cheddar cheese

4-6 Corn Tortillas

2 T vegetable oil

1. For the dressing, blend together the avocado and sour cream.
2. Add the Italian dressing, onion, chili powder, salt and a dash of pepper, mixing together well.
3. Chill in the fridge.
4. Prepare the salad bowls, by preheating the oven to 350 degrees F.
5. Lightly brush the corn tortillas with the 2 T vegetable oil.
6. Place the tortillas in tortilla bowl forms, or over inverted oven safe bowls on a baking sheet. (This will form the taco shell bowl for the salad.)
7. Place the baking sheet with the tortillas in the oven, for 5-10 minutes, watching carefully so they do not burn.
8. Remove from the oven, and allow to cool untouched. When cool, remove from the forms and place on a plate, ready for the salad.
9. Into each taco salad bowl, evenly distribute the lettuce, then a layer of beans, a layer of tomatoes, a sprinkling of the chilies, and then a sprinkling of the green peppers and sliced black olives.
10. Pour some of the chilled dressing over each salad.
11. Garnish with a dollop of sour cream, the shredded cheddar cheese and a half black olive.

If using small tortilla shells, serve as a side dish accompanying Spicy Turkey Enchiladas (recipe available on betweenclosefriends.com blog), or if serving as a main entrée, use larger tortilla shells for the salad and serve with Sweet Potato Crisps on the side.