Less than ten minutes to make and not fried tortilla bowls, definitely a recipe worth sharing! This meal is also one that can be prepared in the morning and assembled right before dinner.
Mexican Salad Baked Tortilla Bowls
1 head romaine lettuce, chopped
3-4 green onions, chopped
½ bunch cilantro, peeled from stems and chopped
1 (15 oz.) can black beans
¼ c. pitted black olives, chopped
Sweet Pork, shredded
Cheddar cheese, grated
1 lg. tomato, diced
1-2 avocados, diced
Lipton Spanish rice (warm or cold)
Arrange as many oven-safe bowls that will comfortably fit on a cookie sheet. (My ceramic cereal bowls happen to be the perfect size and tolerate the oven heat fine.) Place one tortilla in each bowl, pressing down the bottom and forming the shell up the sides of the bowl. Bake at 425 degrees for 8-10 minutes until shells are brown around the edges. (For a fun twist, add grated cheese to the bottom of the shell the last few minutes of baking.)
Sweet Pork
4 lb. pork shoulder roast
2 c. Pace Picante salsa
2 c. brown sugar
In a small bowl, combine salsa and brown sugar and mix together. Place roast in a slow cooker and pour salsa sugar mix on top. Cook on low setting 6-8 hours, stirring occasionally to ensure even cooking. When roast falls apart easily, it is done. If you have more meat than what is needed for your meal, refrigerate or freeze the excess and thaw when needed for future use in tacos, enchiladas, or more salad!
Creamy Tomatilo Dressing
1 ½ c. prepared buttermilk Ranch dressing
2 tomatillos, peeled, seeded and cut in half
4 Serrano chili peppers, seeded
10 sprigs cilantro
1 lime, juiced
Combine ranch dressing, tomatillos, peppers, cilantro and limejuice in a blender or food processor and processing until smooth and creamy. Refrigerate dressing in airtight container up to two weeks. Liquid may separate, but simply stir dressing until well mixed. Assemble salads in Tortilla Baked Bowls and top with Creamy Tomatillo Dressing.
Enjoy!
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