Taco salad puff bowl: Retro recipe for lunch or dinner

Name: Taco salad puff bowl
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6
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

1970s, 1980s, Retro dinner recipes, Vintage lunch recipes

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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

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

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