Taco Salad In A Baked Tortilla Bowl With Sour Cream

Name: Taco Salad In A Baked Tortilla Bowl With Sour Cream Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Lean Ground Turkey; 1 package (1 Oz. Packet) Taco Seasoning; 1 can (15 Oz. Can) Light Kidney Beans, Rinsed; 1 can (15 Oz. Can) Pinto Beans, Rinsed; 1/2 whole Tomato, Diced; 1/2 whole Avocado, diced; 4 whole Pepperoncini, Diced; 1/2 whole Onion, Diced; 6 ounces, weight Canned Black Sliced Olives; 4 whole Burrito Sized Tortillas; 8 ounces, weight Light Sour Cream; 1 Tablespoon Ranch Dressing; 2 dashes Cumin; 1 teaspoon Salt; 2 dashes Cayenne Pepper; 1/2 whole Avocado, diced; 1/2 whole Jalapeno, Diced; 2 ounces, weight Cheddar Cheese, Shredded

Servings: persons

1 pound Lean Ground Turkey
1 package (1 Oz. Packet) Taco Seasoning
1 can (15 Oz. Can) Light Kidney Beans, Rinsed
1 can (15 Oz. Can) Pinto Beans, Rinsed
1/2 whole Tomato, Diced
1/2 whole Avocado, diced
4 whole Pepperoncini, Diced
1/2 whole Onion, Diced
6 ounces, weight Canned Black Sliced Olives
4 whole Burrito Sized Tortillas
8 ounces, weight Light Sour Cream
1 Tablespoon Ranch Dressing
2 dashes Cumin
1 teaspoon Salt
2 dashes Cayenne Pepper
1/2 whole Avocado, diced
1/2 whole Jalapeno, Diced
2 ounces, weight Cheddar Cheese, Shredded

1
Turkey:
2
Brown turkey and season with taco seasoning according to package directions. Keep turkey warm until ready to serve.
3
Salad:
4
Mix the pinto and kidney beans with the diced tomato, avocado, pepperoncini, onion, and olives. Set aside.
5
Taco shell:
6
Take empty cans from pinto and kidney beans and remove their labels, rinse them thoroughly, and place them open end down on a cookies sheet. Spray both sides of tortillas liberally with cooking spray and center them over the cans. Make 4 creases in the tortilla to make a bowl shape and then bake at 375 degrees for about 15 minutes or until crisp.
7
Sour cream dressing:
8
In a food processor mix sour cream with ranch dressing, cumin, salt, cayenne pepper, avocado, and jalapeno and process until all ingredients are well blended.
9
To assemble:
10
Fill a tortilla bowl 2/3 full with salad mixture then top with turkey, cheese, and sour cream dressing.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound Lean Ground Turkey, 1 package (1 Oz. Packet) Taco Seasoning, 1 can (15 Oz. Can) Light Kidney Beans, Rinsed, 1 can (15 Oz. Can) Pinto Beans, Rinsed, and more.

Yes, Taco Salad In A Baked Tortilla Bowl With Sour Cream Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Taco Salad In A Baked Tortilla Bowl With Sour Cream Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions