Taco salad puff bowl: Retro recipe for lunch or dinner

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Taco salad puff bowl

Here’s a retro recipe from the ’70s & ’80s that offers a different take on a taco salad!

This lunch or dinner taco salad puff bowl is made inside a puffed bread-like crust that you make with Bisquick, then bake and fill with fresh ingredients.

Taco salad puff bowl

Taco salad puff bowl

Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 1/4 cup margarine or butter
  • 1/3 cup water
  • 1 cup Bisquick baking mix
  • 1/4 cup yellow cornmeal
  • 1 teaspoon dried oregano leaves
  • 4 eggs
  • 1 pound ground beef
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 cup water
  • 1 envelope (about 1/4 ounces) taco seasoning mix
  • 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
  • 1/4 head lettuce, shredded
  • 1 medium tomato, chopped
  • Dairy sour cream
  • Sliced ripe olives

Instructions

  1. Prepare Puff Bowl, starting by heating the oven to 400 F.
  2. Generously grease pie plate, 9 x 1-1/4 inches.
  3. Heat margarine and water to boiling in 2-quart saucepan.
  4. Add baking mix, cornmeal and oregano all at once. Stir vigorously over low heat until mixture forms a ball, about 1-1/2 minutes.
  5. Remove from heat; beat in eggs, one at a time.
  6. Continue beating until smooth. Spread in pie plate (do not spread up side).
  7. Bake until puffed and dry in center, 35 to 40 minutes; cool.
  8. Now for the filling: Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain.
  9. Stir in water and seasoning mix (dry). Heat to boiling; reduce heat.
  10. Simmer uncovered, stirring occasionally, 10 minutes.
  11. Place Puff Bowl on serving plate; fill with beef mixture. Top with remaining ingredients. Cut into wedges. Serve immediately.

Notes

Do-ahead Tip: After baking, Puff Bowl can be wrapped and frozen up to 3 months (do not store at room temperature or in refrigerator). To serve, place unwrapped Puff Bowl on ungreased cookie sheet. Heat in 400 F oven until thawed and crisp, about 10 minutes.

High Altitude Directions (over 3500 feet): Not recommended for use.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 638Total Fat: 40gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 221mgSodium: 869mgCarbohydrates: 33gFiber: 2gSugar: 6gProtein: 34g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE  4 retro taco salad recipes that are perfect for summer (1987)

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