You must know by now that I love taco bars… you know, where you can mix and match toppings and salsas and sauces. Yum! Well, anyway, I make them at home at least once a week. I get a big rectangular glass tray and mentally compartmentalize it into different sections. Then I fill each of these virtual sections with one taco topping: maybe corn, chopped cilantro, rice, beans, lettuce, tomatoes, shredded chicken, and the like. Then you invite all your friends over, hand them a plain taco or tortilla or whatever, and let them pick and choose their toppings and sauces.
You can see my taco topping sections on the left side of this picture.
When I go to my favorite Mexican take-out place, Baja Fresh, I love their taco salad bowl. It’s everything you want in a taco but with a lot of lettuce (this makes me think I’m being healthy) and it’s all sitting inside a crunchy, tasty tortilla shell.
A ton of places will sell a taco salad in a crispy tortilla “bowl.” If you ever wanted to make one, the process is in fact fairly simple. Just grab an oven-safe bowl. I used this Pyrex bowl and placed a mini tortilla into the bottom of it. Just press it into the bowl so that it forms a bowl-like shape.
Pop it into the oven at 350 degrees F and leave it for 10-15 minutes. You want the tortilla to turn a light brown and get crispy. This is what it looks like after it comes out.
Keep in mind that if you want more of a true bowl-shape to fill with your taco salad toppings, you will just need to use a full-size tortilla. I used a mini tortilla because that’s all I had in the pantry, but a regular tortilla would have worked even better.
Now fill your tortilla with your salad toppings and enjoy!