Talk About A Taco Salad!

4 servings
  • 4 large burrito-size flour tortillas
  • 2 tablespoons plus 2 teaspoons olive oil
  • Essence, for sprinkling, recipe follows
  • 1 to 1 1/4 pounds lean ground beef
  • 1/2 cup finely chopped yellow onions
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped garlic
  • 2 teaspoons chili powder
  • 1 teaspoon Baby Bam, recipe follows
  • 1/4 teaspoon salt
  • 1/2 teaspoon chicken stock or canned low sodium broth
  • 2 cups shredded iceberg lettuce
  • 1 1/3 cups chopped plum tomatoes
  • 1/2 cup grated sharp Cheddar or Monterey Jack
  • 1/4 cup sour cream
  • Salsa, optional
  • Guacamole, optional
  • Preheat the oven to 375 degrees F.

  • To make the tortilla bowls, cut a 3-inch wedge from each tortilla and discard. Take a baking sheet and place a stainless steel mixing bowl upside down on the baking sheet. Brush 1 tortilla with 1 teaspoon of the olive oil and sprinkle with essence. Drape tortilla over the bowl, pressing to form into a bowl shape. Bake until crisp, about 10 minutes. Cool on a wire rack and repeat with the remaining tortillas.

  • In a large skillet, cook the beef over medium heat, stirring, until browned, about 5 minutes. Strain the beef in a colander set over a bowl and discard the drained fat. Return the beef to the pan and add the onions. Cook, stirring occasionally, until the onions are soft, about 3 minutes. Add the tomato paste and garlic and cook, stirring, for 30 seconds. Add the chili powder, Baby Bam, and salt, stir, and add the chicken stock. When the broth is reduced by half, remove from the heat, about 1 minute. Let cool.

  • To assemble the salads, place 1 bowl, cup side up, on each of 4 plates. Spoon 1/2 cup of the ground beef mixture into the center of each bowl. Top with 1/2 cup of the shredded lettuce, 1/3 cup of the tomatoes, 2 tablespoons of the cheese, and the sour cream. Add salsa and guacamole, if desired, and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William and Morrow, 1993.

Baby Bam Seasoning:
  • Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)

  • 3 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons dried parsley

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme

  • 1/2 teaspoon celery salt

  • Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.

  • Store in an airtight container for up to 3 months.

  • Yield: about 3/4 cup

  • Recipe courtesy "Emeril's There's a Chef in My Family!" by Emeril Lagasse, HarperCollins Publishers, 2000

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