Mini Taco Salads {appetize me}
I prepared these mini taco salads to go along with some tomato basil soup that I fixed for dinner. they were a hit and SUPER simple to do I fixed mine vegetarian, but if you eat meat, you could add some ground turkey or beef! Basically they are just little bite size taco salads…YUM!
Sorry, I have no exact measurements…I am really bad on recording my measurements as I cook, as I just usually add as I go, but hopefully I will get better at it for the recipes I post here. But you want a nice consistency so don’t add too much salsa. You will just have to use your judgement on the consistency that you want.
Ingredients:
Mini Filo Shells(in your frozen food section)
Salsa
Finely Diced red Onion
Shredded Mozarella & Cheddar Cheese
Freshly Chopped Spinach
Finely Chopped Cilantro
Fresh Basil leaves to garnish(optional)
Sour Cream (optional)
Directions:
Simply mix all of your ingredients EXCEPT your sour cream and fresh basil. Season with a pinch of salt if you like. Take small spoonfuls and fill your filo shells. Dallop a small drop of sour cream on top and garnish with fresh basil leaves. Enjoy! These would be great for an informal get-together as well or along side some virgin margaritas!
Tags: appetizers, filo, taco salad
August 1st, 2008 at 9:57 am
These look so delicious and our guests won’t have to know that the taco salads were so easy to make. Thanks for the recipe!
Kylie
August 1st, 2008 at 9:01 pm
this looks so delish! i’ll have to make this…with all my summer squash of course!
i see your just like me, don’t take any measurements whilst cooking…that’s why i never post my recipes…i don’t have the exacts.