Language:
Recipe
Taco Salad in Crispy Wrap Bowls
Difficulty
Time
30 minutes
Crunchy tortilla bowls filled with fresh salad, seasoned beef and creamy gouda cheese.
Ingredients
| 350g | ground beef |
| 3 tbsp | oil |
| 1 tsp | salt |
| 1/2 tsp | sweet paprika powder |
| 1/2 | iceberg lettuce |
| 1 | red bell pepper |
| 1 | can corn |
| 1 | can kidney beans |
| 150g | grated gouda cheese |
| 400 g | sour cream |
| 2 | garlic cloves |
| 400 g | salsa sauce |
| 1/2 bag | tortilla chips |
| 4 | tortilla chips |
| 4 | tortilla wraps |
| 4 tbsp | oil |
Preparation
1
Brush tortilla wraps with oil, place into ovenproof bowls and bake at 190°C top/bottom heat for about 10–13 minutes until crispy.
2
Heat oil in a pan, fry ground beef and season with salt and paprika. Slice lettuce and bell pepper, drain corn and beans. Mix sour cream with garlic and salt.
3
Layer the taco bowls with salad, vegetables, beef, salsa, sour cream, gouda and tortilla chips.
share recipe
Loading...