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Taco Salad Bowls

Taco Salad Bowls recipe
photo by:kraft
This edible taco salad bowl filled with the savory goodness of beef and cheese is seriously fun to eat.
20 min
20 min
4 servings
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I loved this recipe. It is easy to adjust to your own taste. I have added black beans and avacodo to this recipe. The tortilla bowl idea worked well. Instead of draping the tortilla over foil, I put it over an oven-safe prep bowl. This helped to get more of a bowl shape.
Everyone loved this. I made it last night. I did add avacodo to the salad and a little cheese sauce instead of the mayo. So yummy.
This was wonderful! Family gave it rave reviews - a 4 thumbs up!
This was so delicious!! My whole family loved it. It was so simple and so tasty. The dressing made from salsa and mayo was great. Will make again for sure.
Easy, never knew I could make a taco bowl before. Great recipe!! Would definitely use again!!
Turned out very good except the bowls didn't turn out the way they are in the picture...more of a misformed plate then a bowl! Next time I will make them differently. I skipped the carrots too because my husband hates cooked carrots and I only added the chopped tomato to my bowl since he hates those too. Great flavor on the meat though, nice and mild not too overwhelming.
Made this loved it!! Even my teen and hubby who hate vegetables...made mine with ground turkey instead it was still delicious! Kraft you guys have outdone yourselves!!!! It is now our family favorite meal..the taco bowls are adorable too!!
I made these a little differently. First of all, I used chicken breasts simmered in a bottle of salsa verde then shredded (5 breasts in 16 oz. of salsa verde (find it in the Mexican food isle), with 2 tsp. chicken bouillon, simmered on low heat for about an hour, then shredded), in place of the ground beef. I left out the carrots. I added black beans to the toppings. For the lettuce, I would leave out the dressing next time. With all of the other stuff going on it, it doesn't really need mayo-salsa. A great way to form tortilla bowls that I learned from Rachael Ray: spray slightly warmed flour tortillas with cooking spray and fold into jumbo-sized muffin cups and bake. They make more reliable bowls than the foil method. And I love the added taste when you sprinkle them with chili powder. I used a combo of chili powder and cumin, and it was great!
This recipe was really great, will most deffinately make again. The only thing that happened is the tortilla didn't quite form into a bowl, it was a bit more "free form" than a bowl. I must work on that.
I added tons of veggies like mushrooms, onions, green peppers, black bean and pinto beans. I substituted light sour cream for mayo. It was so very good. I used whole wheat tortillas and they tasted better than the deep fried taco bowls. Very, very good.
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