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.
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. As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you. 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.
Taco salad puff bowl
Ingredients
Instructions
Notes
Recommended Products
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