This easy Baked Taco Salad Bowl is quick, easy, delicious and healthy! (Plus you can have them ready in less than 15 minutes!)
Since the first of the year, hubby and I have overhauled our way of eating. We’ve cut excess sugar from our diets and have been limiting carbs. (We’ve replaces the carbs in our diet with veggies, protein and healthy fats, like cheese, avocado and coconut oil.) I still let my kids have the side dishes they love and the occasional treat, but just by having fewer desserts and chips around the house, they are definitely eating better too. The good news is, hubby and I managed to shed a few pounds while we were at it! Thank you to Birds Eye®, and Tyson® for sponsoring this post and helping me to continue bringing you quick, easy and family friendly recipes!
Yes, I love to cook, but there are just some evenings when I need to get dinner on the table, stat! One of my go to meal starters is the Tyson® Grilled & Ready® Chicken Breast Fillets and Birds Eye Steamfresh® Protein Blends.
I’m lucky that my kids will eat salads, especially when I make the salads extra special with just a few extra ingredients. Their very favorite is a Taco Salad in baked tortilla shell with lots of chicken:
Don’t forget, lots of avocado and sour cream!
And of course, you must serve it all in a baked Taco shell!
Have you ever tried to bake your own tortilla shell? It’s as easy as placing a large burrito/wrap size tortilla in a medium bowl and baking at 425 degrees for 10 to 12 minutes. (Keep your eye on the tortilla in the last couple of minutes to ensure the edges do not burn.) You should definitely give this a try, it will wow your family for sure.
Baked Taco Salad BowlPrint
These easy Baked Taco Salad Bowls are quick, easy, delicious and healthy! (Plus you can have them ready in less than 15 minutes!)
- Large burrito/wrap size tortilla
- Olive oil/ butter or cooking spray
- Romaine lettuce
- Southwest Style Birds Eye Steamfresh Veggies Protein Blend
- Tyson® Grilled & Ready® Chicken Breast Fillet
- Sour cream
- Your favorite dressing (for our salads, we just mixed the avocado and sour cream into the salad until everything is coated.)
- Preheat oven to 425.
- Lightly coat top of tortilla with olive oil, butter or cooking spray. Place tortilla in bowl (as shown above) and bake for 10 to 12 minutes or until edges are golden brown.
While taco shells are baking, you can heat the chicken breasts and veggies in the microwave.
- Layer ingredients in the taco shell in order listed.
(The ingredient list is just a suggestion, use your favorite salad toppings and as much or as little as you like.)
Looking for more quick and Easy Meal ideas? Be sure to check these out:
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.