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Tiny Taco Salads

So, I am currently participating in Philadelphia cream cheese’s “Real Women of Philadelphia” competition, hosted by Anna Olson. So far, it’s been a blast. I have had so much fun creating and filming my cream cheesy concoctions. Here is a quick look at my first submission.

These miniature versions of restaurant style taco salad are the perfect party appetizer. Philidelphia cream cheese makes them extra delicious, and you can even eat the tiny little bowl! They only take about 30 minutes from start to finish and serve 8 guests. Get cooking! You’ll need:
  • 8 6-inch flour tortillas
  • 1 can cooking spray
  • 1 pound(s) of lean ground beef
  • 2/3 cup(s) of taco seasoning (1 packet)
  • 1/2 cup(s) of Philadelphia cream cheese
  • 2 cup(s) of shredded lettuce
  • 2/3 cup(s) of diced tomatoes
  • 1 cup(s) of shredded cheddar cheese
  • 2/3 cup(s) of sour cream
  • 2/3 cup(s) of salsa
Take a look at my helpful how-to video to get started with this recipe, or simply follow the instructions below.
  1. Preheat your oven to 350 degrees
  2. Begin by browning your ground beef in a large skillet over high heat. Break the beef up with your spoon as it cooks. When there are no pink bits left, drain off any excess fat.
  3. Add your taco seasoning and 1 cup of water. Stirring occasionally, cook on high until the excess liquid has cooked off.
  4. While your taco meat is cooking, prepare your taco bowls for the oven by spraying both sides of each tortilla with cooking spray. Using a muffin pan to form your bowls, fold the tortillas into cup shapes by creating four double folds around their edges. Gently, but firmly press the bowl shape down into your muffin pan, making sure that the bottom of your bowl is nice and flat. Watching the video will help you to master this part of the recipe.
  5. When all 8 of your bowls are ready to go, bake them for 7-10 minutes until they are nice and golden brown.
  6. Now, cut your cream cheese into small chunks and add it to your taco meat while your shells are baking. Reduce the heat to medium, and stir until all of the cheese has melted and your taco meat is nice and creamy.
  7. Remove your taco bowls from the oven, and press a large scoop of taco meat into the bottom of each one. Layer the rest of your toppings evenly amongst your eight bowls, and serve immediately.
  8. You can serve these in muffin liners for handheld appetizers at a cocktail party, plate them up for a sit down dinner, or, serve the empty taco bowls, and let your guests fill them with their favourite toppings. This super simple recipe will soon become a fiesta favourite!

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Filed under a party, savory, super simple