Taco Salad Bowls...

I just had to share one of my favorite things..click here.Taco Shell Pans. They are sold in a package of two. There are two sizes, this is the larger one. I have the smaller one that I make for my girlies when they are here and they also make cute little bowls for dip. What's nice about these bowls is they are baked and not fried. This cuts way back on calories and they aren't greasy. A friend of mine says she bakes these after they are sprayed with regular Pam and sprinkles cinnamon and sugar on them. She serves ice cream in them..I haven't tried this yet, but I am sure that I will.

I spray the pan before the burrito size flour tortilla is placed in the pan. I use either regular Pam or olive oil spray.

I spray the flour tortillas just a little bit. Prick with a fork so the tortilla won't bubble up. Bake at 350-375 for 10-15 minutes until they are a light golden brown.

Remove from the pan and let the tortilla cool. The tortilla will shrink about a half inch. I have found I like Mission Tortillas the best. Mission Tortillas may be just a California company.

I have a lazy susan that fits in the center of my table that I fill with all the toppings if I am serving this for guests. This is what I fill our bowls with.

Refried beans

Taco meat, ground beef or chicken

Shredded lettuce

Diced avocado or guacamole

Sliced black olives

Shredded cheddar cheese

Thinly sliced green onion

Diced tomato

Dollop of sour cream

Some people like salsa as a dressing, I prefer Kraft Catalina Fat Free dressing.

The toppings are really a personal choice.


This has really been a fun meal when we have company and it's so easy to do two tortilla bowls for just my husband and me.

Enjoy!

Green Chilie Chicken Enchiladas...

5 boneless chicken breasts
1 bunch green onions, chopped, reserving some for garnish
Sliced or chopped black olives, I slice an entire can of black olives
1 dozen corn tortillas
1 large can green enchilada sauce
1 lb. shredded jack cheese

Cook chicken and break apart when cooled. I boil bone in chicken breasts, debone them and break apart. It is much more economical.

Heat tortillas in microwave so they handle easier
Place about 1 cup of the enchilada sauce on the bottom of 13x9 inch baking dish.
Put some chicken. onions, cheese and olives in each tortilla. Laying out all 12 tortillas and distributing equally on each one helps.

Roll up and place seam side down in baking dish. Pour the remainder of the sauce on top and sprinkle with cheese, green onions and olives for garnish.

Cover with foil and bake 25 minutes at 350 degrees or until sauce is bubbly and cheese is melted. Uncover and bake 10 minutes more.

Layerd Enchilada Pie...

This is an old recipe from a friend's Mom from High school. it is so easy to make and it's been a hit every time I've made it. The tortillas are placed in the casserole dish whole, not torn in pieces. I have also added canned pinto beans, drained and rinsed layered between the meat and cheese. I think I like it that way best.

1 lb ground beef
1 medium onion, diced
1 garlic clove, minced

1 tsp salt
1/4 tsp. pepper
1 Tbsp. chili powder or taco seasoning
1 small can sliced black olives
1 8 oz. cans tomato sauce

6 corn tortillas
2 C. shredded cheddar cheese
2/3 C. water

Saut'e ground beef, onion and garlic
Stir in seasonings, olives, and tomato sauce

In round 2 quart casserole dish, spayed with Pam, alternate layers of tortillas, .eat and cheese. Ending with last layer of cheese. pour water at the edge of casserole dish and bake at 400 degrees for 40 minutes. Cut in quarters a, makes four generous servings.