Picture of Finger Taco Salads!
Vancouver and misc. 397.jpg
Portable taco salads!! What could be better!
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients

Picture of Ingredients
Vancouver and misc. 361.jpg
Vancouver and misc. 362.jpg
Vancouver and misc. 363.jpg
First things first, gather together all of your taco favorites. For the shells, pick up small tortilla's.  I use flour, but if you want whole wheat or something else, it's all good. I also have here lettuce, tomatoes, salsa, sour cream, taco seasoning, and ground beef. Which I forgot to thaw. Oops.

Pre-heat your oven to 350 f.

Take the tortilla's out of the package, and place on a plate. Cover with a wet paper towel and nuke for 10 seconds at a time. You want to slightly warm the tortilla's, making them a little more pliable. Keep an eye on them, they can turn dry and yucky in a hurry.

Step 2: Making the shells

Picture of Making the shells
Vancouver and misc. 372.jpg
Vancouver and misc. 375.jpg
Vancouver and misc. 378.jpg
Vancouver and misc. 379.jpg
Vancouver and misc. 380.jpg
Fold the tortilla 1/3 of the way up, as per picture. Roll into a cone, taking care to make sure there are no gaps in the bottom. Stick with toothpick to hold in position, and put into muffin tin to prop upwards. You could also lay these out on a baking tray, taking care to make sure the toothpicks are vertical to hold the opening in place. It's alright if they turn out a little oblong. It's actually less messy when you eat them that way! Stick them in your preheated oven, and set your timer for  minutes.

*WARNING* All ovens are different. 15 minutes works beautifully in mine. You may want to check yours a little sooner. They're done when the tops are nice and brown, while the bottoms will stay white but still crispy.

Step 3: Prepping the stuffing

Picture of Prepping the stuffing
Vancouver and misc. 383.jpg
Vancouver and misc. 385.jpg
Vancouver and misc. 386.jpg
Vancouver and misc. 389.jpg
Vancouver and misc. 387.jpg
Put your beef/ground turkey/pork/tofu/lentils/protein-of-your-choice in a skillet to brown. While it's browning, start chopping/shredding everything that needs to be chopped/shredded.  Insert "knives are sharp don't cut yourself" warning here.

When your timer goes off, and your shells are done, pull them out. Remove the toothpicks, and set aside to cool.

Step 4: Protien

Picture of Protien
Vancouver and misc. 393.jpg
When beef is browned, drain off all the fat. Mix according to Taco Seasoning instructions. Or, alternatively, I have had great success with enough tomato sauce to moisten beef, and a few shots of your favorite hot sauce or chili flakes.

Step 5: Stuffing time!

Picture of Stuffing time!
Vancouver and misc. 396.jpg
Vancouver and misc. 398.jpg
Vancouver and misc. 397.jpg
Grab one of your cooled shells, and stuff the bottom with lettuce. Be careful while stuffing, the shells at this point are brittle and you don't want to break them. Yet.

Top off with the rest of your ingredients in whatever order you like. I did beef, tomatoes, sour cream, then cheese.

And voila! Tiny Taco Salads!!

Step 6: The final step

Picture of The final step
Of course, there is only one thing left to do now.
l8nite1 year ago
I like the cone idea. When I freeze ground meat I use a zip lock bag and press the meat down into a flat square pancake. There are several reasons, one is they store easier but the biggest reason is because I often forgot to take the meat out so it could thaw, being flat it fits under a lid in the frying pan and I add a little water to help it steam/thaw quicker
Yay, Tacones! :)