Time to take a bite into a crunchy, fresh Mexican tostada bowl–a tidy bowl-shaped shell that serves up an action-packed meal. You’ll start with a crispy tostada bowl and fill it with sauteed taco meat, colorful pico de gallo, and top it with the Taylor Farms Guacamole Crunch Chopped Salad.
What makes this recipe extra-easy is that the Guacamole Crunch Chopped kit comes with most of the toppings you’d want on your tostada anyway—and they’re already chopped, prepped, and perfectly portioned. We’re talking real guacamole, crunchy chili lime tortilla chips, and of course, the signature greens. The salad is a refreshing blend of green leaf lettuce, shredded broccoli, red & savoy cabbage, carrots, and green onions, drizzled with a zesty salsa picante dressing.
1-2 jalapenos finely diced (seeds and membranes removed)
1 Tbsp fresh lime juice
For the Meat
1 pound ground turkey or chicken
2 teaspoons olive oil
1 small onion diced
2 cloves garlic chopped
1 Tbsp taco seasoning
1/4 cup water
In a large bowl, prep the pico de gallo. Combine the diced tomatoes, white onion, jalapeño, cilantro, and lime juice. Season with salt and gently toss to combine. Set aside.
Place a medium skillet over medium high heat and add the olive oil. Add the onions and sauté for 5 minutes until soft. Add the garlic and sauté for 30 seconds more. Add the ground chicken or turkey and continue to cook for 6-7 minutes until fully cooked. Add the taco seasoning and the water and reduce heat to low. Simmer the mixture for 5 minutes while you assemble the salad.
In a large bowl toss the Taylor Farms Guacamole Crunch Chopped Kit with components and dressing, reserving half of the guacamole and dressing.
Assemble the tostadas by adding the meat, beans and pico de gallo into the tostada bowls. Add a heaping serving of the Taylor Farms Guacamole Crunch Chopped Salad. Garnish with remaining guacamole and dressing.
Move over tacos, because Tostada Tuesday has a nice ring to it, doesn’t it? While tostadas are often flat and round like a massive tortilla chip, this recipe calls for the bread bowl of Mexican cuisine, the tostada bowl shell. The cup to a taco’s fold, the bowl to a taco’s bend, the humble tostada bowl deserves a bit more love.
Made from the same fried tortilla as a tortilla chip or taco shell, tostada bowls are a fun way to make taco night a little different. Serve them to guests so that each person can make their own, or use them on any weekday that needs an easy-to-make meal.
For this recipe, you don’t have to stop with the suggested ingredients. Keep going and pile on any other toppings you have on hand. Here are a few ideas: chopped avocado, diced red pepper, halved grape tomatoes, shredded cheddar cheese, crumbled white cheese, spicy black beans, or a dollop of refried beans. Make it your own and make it a messy masterpiece!