Taco Salad in a Bread Bowl
This Taco Salad in a Bread Bowl combines all your favorite taco flavors—juicy ground beef, fresh pico de gallo, crisp lettuce, creamy sour cream, and shredded cheddar cheese—served in a fun, edible bread bowl. Perfect for school lunches, it's delicious and sure to be a hit!
Ingredients
6" Fresh 'n Ready Whole Grain Rich Individual Oven Rising Sheeted Pizza Dough, 120 3.25-oz (#21973)
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| 3 oz | Ground Beef |
| 2 tbsp. | Pico De Gallo |
| 1 C | Lettuce |
| 1 tbsp. | Sour Cream |
| 2 tbsp. | Shredded Cheddar Cheese |
Chef Notes
This recipe provides 2.5 oz grain eq., 2.5 MMA, 1/2 Dark Green Veg, and 1/8 Other Veg per 1 taco in accordance with USDA guidelines for child nutrition.
Directions
1 |
Preheat oven. CONVECTION OVEN: 375°F (190°C) / CONVEYOR OVEN: 500°F (260°C) |
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2 |
Place the small aluminum bowl upside down on a baking sheet. |
3 |
Carefully drape the pizza dough sheet over the inverted bowl, ensuring it covers the bowl completely. |
4 |
Gently press the dough into the contours of the bowl, creating a smooth surface. |
5 |
Bake bread bowl as instructed. CONVECTION OVEN: 375°F (190°C) FOR 8 - 10 MINUTES. CONVEYOR OVEN: 500°F (260°C) FOR 4 - 6 MINUTES. |
6 |
Remove from the oven and carefully invert the bowl to release the bread bowl. |
7 |
Cook ground beef until it reaches an internal temperature of 160°F(71°C) |
8 |
Add your cooked ground beef, pico de gallo, lettuce, shredded cheddar cheese, and sour cream to your bread bowl |
1 salad