Ingredients27 m servings 664 cals
- Press 1 tortilla into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
- In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat through.
- In tortilla bowls, evenly arrange lettuce. Evenly top with rice mixture, then sprinkle with cheese. Top, if desired, with your favorite taco toppings such as chopped tomato, chopped avocado, salsa, sour cream and/or chopped fresh cilantro.
Per Serving: 664 calories; 17.3 g fat; 85.3 g carbohydrates; 26.1 g protein; 30 mg cholesterol; 1347 mg sodium. Full nutrition
ReviewsRead all reviews 8
I've never had meatless taco salad before so this was a nice switch. I found that the rice, while wonderful on it's own, didn't have enough flavor to carry the entire dish, so I ended up addin...
I made this for dinner last night and forgot to buy the spanish rice, so made my own. It turned ok but will be adding more spices to it. I did find some taco shell bowls to use instead of the to...
I liked the recipe and always read the reviews. I purchased the taco bowl molds and googled how to use them. It said 375 for 15 minutes. I was tickled when they came out perfect, or so I though...
This recipe fell a little short for me. The tortilla bowl was not as crisp as I would have liked. The rice was great on its own but when added to the salad it got lost. This recipe as written ne...
This recipe would make a nice Meatless Monday meal. I agree with another reviewer that it lacked the spicy kick that my husband and I prefer. For that, I simply stirred in a couple Tbsp Hot sa...
This is a nice base for a meatless option. I'm a carnivore so next time I plan on adding some fajita chicken strips or steak strips.
this is MY go to restaurant style meal! i have a mexican store in my neighborhood and they make the MOST YUMMY mexican bows OMG i making pork taco meat / fresh pinto beans / mexican rice and the...