Turkey Taco Salad Bowl
Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…
Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…
Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast
Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…
Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…
How To Make Tso Tini Cocktail | John Cusimano
How To Make Rachael's General Tso's Chicken
How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…
We Surprise The Adorable Couple Behind The Secret @MealsSheEats …
How To Make John's Blackberry-Ginger "House Call Mocktail | John…
What Happens In Your Body When You Eat Whole vs Refined Grains |…
How To Make Pho | Rachael Ray
How To Make Honey Soy Glazed Salmon | Dr. Ian Smith
Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…
Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring
Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…
How To Make Meatball Patty Melt Pizzas | Rachael Ray
Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…
Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…
Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …
- 6 8-inch flour tortillas
- Cooking spray
- 2 to 3 tablespoons extra-virgin olive oil (EVOO)
- 1 package (about 1 1/3 pounds) ground, all-white meat turkey
- Salt and freshly ground black pepper
- 1 small onion, chopped
- 2 cloves garlic, grated
- 1 tablespoon (about a palmful) chili powder
- 1/2 tablespoon (about half a palmful) cumin
- 1/4 head iceberg lettuce, cored
- 1 cup yellow cheddar cheese, shredded
- 3 plum tomatoes, seeded and chopped
- 1 avocado, peeled, pitted and chopped
- 1/2 cup black olives, chopped
- 1 jar store-bought taco sauce
Preheat oven to 375F.
Wrap the tortillas in a damp towel and microwave for 10-15 seconds. Spray each tortilla on both sides with cooking spray and gently push them into a jumbo muffin tin, forming a cup shape. Make a couple extras so you can choose the nicest ones out of the batch. Bake tortillas for about 10-12 minutes or until they are golden brown and hold their shape.
While the tortillas are cooking, place a medium-size, nonstick skillet over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground turkey, season with salt and pepper and cook, breaking up the pieces with the back of a wooden spoon, about 6-7 minutes until brown all over. Kid helpers can break up the meat with a potato masher.
Add another turn of the pan of EVOO if the mixture is dry, add onion and grate the garlic right over the skillet with a microplane grater or the fine side of a box grater.
Cook for about 3-4 minutes, then add the chili powder and cumin, and cook for another couple minutes. If the mixture seems dry, add a couple tablespoons of water to loosen it up. Turn the heat off and set aside to keep warm.
Let a kid helper shred up the lettuce with a kitchen scissors. Chop the avocado last so it does not turn brown and get all icky.
Place the tortilla bowls into four deep cereal bowls and scoop a couple of big spoonfuls of the turkey mixture into each tortilla. Top the turkey with a sprinkle of cheese, some chopped tomatoes, avocadoes, olives and shredded lettuce on top - whatever toppings you like! Spoon a couple tablespoons of taco sauce over the top and serve.