“Taco Bowl Time!” Friend, Jun. 2015, 47
Serve whatever toppings you want on top of chips, or bake your own taco bowls! Put each topping in a small bowl and let everyone put together their own salads. Be sure to get an adult’s help.
8-inch (20-cm) flour tortillas
oven-proof soup bowls
1 or 2 large baking sheets
Preheat the oven to 350ºF (180ºC).
Gently press a tortilla into each bowl. Put the bowls on the baking sheets.
Bake for 14–16 minutes, until light brown. Leave the tortillas in the bowl for 5 minutes before taking them out and filling with toppings.
2 tomatoes, chopped
1 avocado, chopped
1 green pepper, chopped
4 green onions, thinly sliced
1 small head of lettuce, torn into pieces
black olives, sliced
1 15-oz (425-g) can corn (or thaw frozen corn)
1 15-oz (425-g) can beans, drained and rinsed
1 pound (454 g) ground beef, cooked and seasoned with 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon salt