This easy Baked Taco Salad Bowl is quick, easy, delicious, and healthy! (Plus you can have them ready in less than 15 minutes!)
Baked Taco Salad Bowl
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 replaced the carbs in our diet with veggies, protein, and healthy fats, like cheese, avocado, and coconut oil.)
I still let the 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.Thank you to Birds Eye®, and Tyson® for sponsoring this post and helping me to continue bringing you quick, easy, and family-friendly recipes!
Dinner on the table in 20 minutes!
Yes, I love to cook, but there are just some evenings when I need to get dinner on the table, stat!
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 a baked tortilla shell with lots of chicken.
Corn and Black beans: this is the Southwest Style Birds Eye Steamfresh Veggies Protein Blend. (We love corn and black beans on everything.)
Don’t forget, lots of avocado and sour cream! And of course, you must serve it all in a baked Taco shell!
How to Bake a 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.
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.