We’ve finally seem some real summer-like weather in the past few weeks – read, ridiculously hot all of a sudden! Combined with the “end of year” feeling that June always brings, many of us are all of a sudden feeling like there aren’t enough hours in the day, especially when it comes to planning (and cooking!) dinner. This month’s Kraft Canada #whatscooking assignment, addresses that “What’s for dinner?” dilemma as it focuses on easy summer dinner ideas, using common pantry and fridge staples.
I was intrigued by the taco salad bowl recipe as I’ve always wondered how to make those nifty bowls from tortillas and guess what? It’s much easier than you’d think! Simply heat the oven, lightly spray the tortillas with cooking spray or brush with oil, then place them inside the gaps on an upturned muffin pan to bake for about 15 minutes. Once they come out of the oven they will crisp up beautifully – meaning you can make your bowl, serve your dinner and eat it too!
For the recipe, I’ve chosen ingredients I most always have on hand in the summer. It’s a fun way to serve one of my favourite dishes and solves the dinner dilemma quickly and with tasty results.
- 4 small (6") tortillas
- 1 cup shredded rotisserie or poached chicken
- ½ cup of your favourite salsa
- 1 cup shredded lettuce
- 1 cup chopped tomato
- ½ cup shredded Kraft Cracker Barrel Extra Old White cheese
- 1 avocado, diced, sliced or mashed
- Pre-heat oven to 375ºF.
- Turn over a 12-cup muffin pan.
- Spray both sides of 4 tortillas with cooking spray or lightly brush each tortilla with oil.
- Press the tortillas into the spaces between raised muffin cups to form bowls.
- Bake 15 minutes, then set aside to cool. They will harden as they cool as well so don't worry if they don't feel crispy enough.
- Mix the chicken with the salsa and divide evenly between the 4 tortilla bowls.
- Top each bowl with lettuce, tomato and avocado.
- Sprinkle the cheese on the top.
Verdict? As well as solving the “What’s for dinner?” dilemma, this meal also solves the issue of “I overstuffed my taco and now it won’t roll closed!” which I often have myself. Since I prefer the actual filling of a taco to the shell this recipe is perfect – I can get more of the filling without having to eat more of the shells!
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.
Check out my tips for summer entertaining on the Real Women of Philadelphia website today!
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