Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, taco salad bowl. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Taco Salad Bowl is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Taco Salad Bowl is something that I have loved my whole life. They are nice and they look wonderful.
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To get started with this recipe, we must first prepare a few components. You can have taco salad bowl using 19 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Taco Salad Bowl:
- Take Hot Cooked Section:
- Get 100 g soya protein 'mince',
- Prepare 1/3 rd red bell pepper, sliced,
- Prepare 25 g red onion, chopped,
- Make ready 1/2 tsp peri peri powdered seasoning,
- Take 1/4 tsp garlic granules,
- Prepare 1/4 tsp smoked paprika,
- Make ready Salt and pepper to season,
- Get Spray sunflower oil
- Prepare 1/2 tin 5 mixed baked beans selection
- Prepare Cold Uncooked Section:
- Prepare 30 g 50% reduced fat cheddar, cheese, grated,
- Get 50 g sliced iceberg lettuce,
- Get 1/2 red chilli, sliced into rings,
- Get 25 g red onion, sliced,
- Get 4 baby plum tomatoes, chopped,
- Make ready Pickles jalepenos (around 20g),
- Take 1 tbsp soured cream,
- Take Drizzle of extra hot pepper sauce, (optional)
Learn how to make these taco bowls with homemade tortilla bowls and creamy dressing! Taco Salad is a healthier option for when I'm craving Mexican food (which is all the time). You get all the delicious ingredients (cheese, beans, salsa, tortillas) in salad form! This is a fantastic gluten-free, vegetarian, keto or low carb dinner idea to replace high carb taco shells!
Instructions to make Taco Salad Bowl:
- In a large frying pan over a medium to high heat, add the oil and then once warm add in the soya protein and fry for 4-5 minutes, then add in the pepper and 25g red onion and the seasonings listed in the 'hot cooked section' of the ingredient list.
- Stir together and fry for a further 3-4 minutes and turn the heat down to low to keep it warm. Meanwhile heat up the 5 mixed beans mixture and then set aside.
- Take a large shallow bowl and first layer in the lettuce. Then top with the beans mixture on one side, and the soya/veg on the other. Sprinkle over the grated cheddar, add the sliced onion, tomatoes and chillies.
- Garnish with the jalepenos and soured cream. Drizzle over some hot sauce (optional). Eat and enjoy!
Disclosure - We are grateful to be partnering with Crystal Farms on this taco salad cups post. Thank you for supporting the brands that allow me to create gluten. A fiesta of colors and flavors make up this Taco Salad, including seasoned ground beef, beans, corn and your favorite toppings, served in a crunchy tortilla bowl. It's healthy and easily adaptable for keto, vegetarian or gluten-free diets! I love the authentic Mexican recipes I collected while living in Mexico but am just as big a fan of good old, American Tex-Mex!
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