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Categories:
taco zucchini corn black beans green chili pepper onion garlic olive oil seasoning romaine lettuce iceberg lettuce tomatoes black beans corn fresh cilantro Cheddar cheese cheese
Viewed: 25 - Published at: 9 years agoIngredients
- 4 taco shells, bowls How to Make Baked Taco Salad Shell Bowls
- 1 zucchini, cut into pieces
- 34 cup corn (or half a 14-oz can rinsed and drained)
- 12 cup black beans (half a 15-oz can black beans)
- 1 green chili pepper, diced
- 14 cup diced onion
- 1 teaspoon minced garlic (2 cloves)
- 3 tablespoons olive oil
- 1 teaspoon Mexican seasoning
- 1 cup romaine lettuce, shredded
- 1 cup iceberg lettuce, shredded
- 2 tomatoes, finely diced
- 12 cup black beans (half a 15-oz can black beans)
- 34 cup corn (or half a 14-oz can rinsed and drained)
- 34 cup fresh cilantro, shredded
- 12 cup cheddar cheese, shredded
- 12 cup monterey jack cheese, shredded
Method
- For the cooked veggies, dice the green chile with the zucchini and put into a good bowl for tossing.
- If using frozen corn, measure about 1/2 cup.
- If using canned, rinse and drain the contents and put half into the bowl.
- Rinse and drain the can of black beans, put half the can's contents into the bowl too.
- Add the onion into the bowl.
- In a small bowl, mix the olive oil, garlic, with the Mexican/taco seasoning to make a marinade.
- Add this marinade to the bowl, and toss well to coat all the veggies.
- Pour the bowl's contents into a large frying pan to sautee everything until browned and tender, about 8 minutes or so.
- Because I have only one frying pan, I have to do this bit by bit.
- Put the cooked veggies into the same bowl (or a new one if you like).
- In another large bowl suitable for salad tossing, put in the lettuces, tomato, cilantro, and cold corn and black beans, toss well to mix.
- Arrange the cold veggies in the edible taco bowls.
- Add the cooked veggies to the taco bowls.
- Top with the cheeses.
