Easy Steak Taco Salad Bowl


For two


Taco Bowls
2 tortillas of alternative*, {burrito dimension}10-12 inch dimension
Avocado cooking spray

Salad toppings
Your favourite Ranch Dressing
Shredded cheddar or Mexican blended cheese
Pickled jalapeno slices
1 avocado diced
Sizzling sauce, non-compulsory

2 cups shredded Romaine lettuce
4-6 ox leftover steak, diced
Half of a 15 oz can of black beans, rinsed and drained
3 scallions, diced
1 celery stalk, diced
⅓ of a cucumber, peeled, seeded, and diced
1 giant tomato, diced
1 tablespoon delicate taco seasoning



To make the bowls
Preheat oven to 400°F.
Spray either side of the tortilla with cooking spray. Press the tortilla into an oven-safe spherical bowl. Pinch the sides of the tortilla and create folds, following the rim of your bowl.
Place bowl on baking sheet. Bake on the decrease rack of the oven for quarter-hour, till the sides are browned. Permit to chill to room temperature earlier than filling with taco salad. (It can crisp up extra because it cools.)

For the salad combine
In a medium bowl, mix the steak, beans, taco seasoning, scallions, celery, cucumber, and tomato. Combine to mix. Add a;t to style. Add scorching sauce to style, if desired.

To assemble
Place 1 cup of shredded lettuce within the backside of every bowl. Divide the steak combination evenly between the 2 bowls. Prime with avocado, jalapenos, and cheese. Serve with the ranch dressing.



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