Category: Salads - Entree

Phyllo Taco Bowl Salad     

Ingredients:
16 sheets Phyllo Dough (9″ x 14″), thawed
1 1/2 tablespoons lime zest
2 tablespoons cilantro, chopped
2 tablespoons Manchego or queso fresco cheese, grated
Cooking spray

Taco fillings:
Ground beef, browned and seasoned
Rotisserie chicken
Shredded lettuce
Avocado
Corn
Cheese
Beans
Red onions
Tomatoes
Salsa
Sour Cream

Preparation:
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. In a small bowl, combine lime zest, cilantro and cheese. Place one sheet of phyllo on work surface, spray with cooking spray and sprinkle with a little lime zest mixture. Fold in half bringing two short sides together forming a rectangle 9” x 7”.

Repeat procedure with three more sheets. Place one folded sheet horizontally on work surface. Spray lightly with cooking spray. Lay second folded sheet on top vertically making a “+” sign. Lay third and fourth folded sheets on top like an “x” spraying between each. The final stack should look like an eight pointed star shape.

Gently press into a 4.4” nonstick spring form pan, leaving excess to overhang. Repeat process to fill 3 more pans. Spray lightly. Bake for 15-20 minutes or until golden. Remove from pans when cooled.

Fill with your favorite taco ingredients and serve.

Date added: 2022-10-03
Number of visits: 2123