16
Sep

Turkey Taco Salad

Post image for Turkey Taco Salad

by Amber on September 16, 2011

If you haven’t already, please make sure you check out the Red Cross of Central Texas Raffle that I’m holding. You could win amazing prizes from Keurig, KerryGold, Chicago Metallics, Scharffen Berger Chocolate, and Miss in the Kitchen!

 
Who doesn’t love a good taco salad? I don’t know if they’re very authentic, but you can certainly find them on the menu of most Tex-Mex restaurants I’ve been to back home.

Usually, the tortilla bowl is deep fried to crispy perfection. I remember when I was younger, my mom had one of those specific tortilla fryers.

It looked a little something like this, and the tortilla bowls that came out of it were tasty, but terribly unhealthy and the house smelled like frying oil for *days* afterwards.


Image Courtesy of Amazon.com

Recently, Chicago Metallics asked me to be one of their Partners In Baking. As part of that, I got to choose a few pans that I’d like to develop recipes with. The other day, I posted my Nanny’s Kahlua Pie, which I baked using their adorable Pie Cup Set. The other specialty pan that caught my eye immediately was the Large Tortilla Shell Set.

How could I not fall in love? Perfectly crisp and delicious taco bowls for taco salads, anytime I want, without deep frying?

One thing you must know about me by now is that I truly believe you don’t need brand names like Old El Paso to bring Tex-Mex to your kitchen.

I’ve put together the simplest of taco seasonings for you. You can use ground turkey, chicken or beef, whatever takes your fancy. We used turkey because it’s much better for you than ground beef, and we truly can’t taste a difference when it comes to highly spiced dishes like Taco Salad or Bolognese Sauce. You can use this spice mix for any taco, enchilada, empanada, or taco salad creation that you’d like. You will never resort to an Old El Paso spice packet again. I promise.

We hadn’t had taco salads in years – probably the last time was at a restaurant in San Antonio when we were dating. But I am in love with these Chicago Metallic Tortilla Shell pans. To get the crispness I wanted, I placed large tortillas in each pan, pressing down and into each crevice to make sure the tortilla took form. I lightly sprayed each tortilla with cooking spray, and baked them in a 350F oven until they were golden brown – about 15 minutes.

You can also make your shells ahead of time and keep them in an airtight container or bag. Just throw them back in a hot oven for a few minutes to reheat.

Come join The Salad Social at TidyMom sponsored by The Olive Councilís Add Some Life!


 
Disclosure: As a Chicago Metallics Baking Partner, I was provided with the Large Tortilla Shell Set for free to experiment and cook with. I was not monetarily compensated in any way, and the views expressed here are my own, from my own experience with the Tortilla Shell Set.

 

Related posts:

{ 12 comments }

Andrea {From the Bookshelf} September 16, 2011 at 1:37 PM

I am coming to your house for lunch! These look wonderful!

Amber September 17, 2011 at 10:23 AM

You’re welcome any time :)

Tracy September 16, 2011 at 3:24 PM

Love these pans!! I’ve been baking my own tortilla bowls in the oven by draping them over an oven-proof bowl, but these are so much cuter!

Amber September 17, 2011 at 10:24 AM

Tracy, I used to do that too, but they always came out oddly shaped and not perfectly crisp. These pans make sure that the shells are both those things.

Katrina September 16, 2011 at 10:38 PM

Woo hoo! This sounds lovely!

Amber September 17, 2011 at 10:24 AM

Thanks, Katrina!

Courtney September 18, 2011 at 1:48 PM

Looks absolutely delicious!

Rachel @ Not Rachael Ray September 19, 2011 at 9:43 AM

I love using turkey as well, and I love the idea of baked tortilla bowls! Gorgeous photos!

Madison Chloe September 19, 2011 at 10:07 PM

I can really appreciate “Turkey” now that I’m traveling abroad.. um I have been scouring for Turkey but it’s no where to be found “sigh” I will have to settle and live vicariously through this post…

Tupper September 20, 2011 at 9:51 AM

Funny, I made these last night, almost identical to yours. Easy prep and very tasty. I’ve had the metal tortilla bowls for over a year and they can’t be beat. My wife loves ‘em.

So when I saw your post I had to chime in and say if you don’t have these bowls, get some!

Jen @ My Kitchen Addiction September 20, 2011 at 11:10 AM

Oh my goodness… When I first saw this post (last week maybe?) and didn’t have time to read… I saw the shells and thought to myself, “well, probably won’t make that because I can’t stand the smell of frying oil in the house.” So, I’m pleasantly surprised now that I finally had a chance to read and saw that these are baked taco shells. Love it! I’m off to check out those pans. :)

Sarah at Mr. Food September 22, 2011 at 6:12 PM

Your taco salad looks divine! Great tip to make shells ahead and store them in a sealed container. Now I just have to get me some tortilla shell pans :)

Comments on this entry are closed.

Previous post:

Next post: