Talk About A Taco Salad!

• 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

1. Preheat the oven to 375 degrees F.
2. To make the tortilla bowls, cut a 3-inch wedge from each tortilla and discard.
3. Take a baking sheet and place a stainless steel mixing bowl upside down on the baking sheet.
4. Brush 1 tortilla with 1 teaspoon of the olive oil and sprinkle with essence.
5. Drape tortilla over the bowl, pressing to form into a bowl shape.
6. Bake until crisp, about 10 minutes.
7. Cool on a wire rack and repeat with the remaining tortillas.
8. In a large skillet, cook the beef over medium heat, stirring, until browned, about 5 minutes.
9. Strain the beef in a colander set over a bowl and discard the drained fat.
10. Return the beef to the pan and add the onions.
11. Cook, stirring occasionally, until the onions are soft, about 3 minutes.
12. Add the tomato paste and garlic and cook, stirring, for 30 seconds.
13. Add the chili powder, Baby Bam, and salt, stir, and add the chicken stock.
14. When the broth is reduced by half, remove from the heat, about 1 minute.
15. Let cool.
16. To assemble the salads, place 1 bowl, cup side up, on each of 4 plates.
17. Spoon 1/2 cup of the ground beef mixture into the center of each bowl.
18. Top with 1/2 cup of the shredded lettuce, 1/3 cup of the tomatoes, 2 tablespoons of the cheese, and the sour cream.
19. Add salsa and guacamole, if desired, and serve.
20. 2 1/2 tablespoons paprika
21. 2 tablespoons salt
22. 2 tablespoons garlic powder
23. 1 tablespoon black pepper
24. 1 tablespoon onion powder
25. 1 tablespoon cayenne pepper
26. 1 tablespoon dried oregano
27. 1 tablespoon dried thyme
28. Combine all ingredients thoroughly.
29. Yield: 2/3 cup
30. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
31. Published by William and Morrow, 1993.
32. Here's something to season your foods, like the grown-ups do with Emeril's Original Essence.
33. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties.
34. You fearless bammers out there can kick this up a notch by adding cayenne, to taste.
35. (I'd start with about 1/4 teaspoon, and then take it from there.)
36. 3 tablespoons paprika
37. 2 tablespoons salt
38. 2 tablespoons dried parsley
39. 2 teaspoons onion powder
40. 2 teaspoons garlic powder
41. 1 teaspoon ground black pepper
42. 1 teaspoon dried oregano
43. 1 teaspoon dried basil
44. 1 teaspoon dried thyme
45. 1/2 teaspoon celery salt
46. Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
47. Store in an airtight container for up to 3 months.
48. Yield: about 3/4 cup
49. Recipe courtesy "Emeril's There's a Chef in My Family!"
50. by Emeril Lagasse, HarperCollins Publishers, 2000

flour tortillas, olive oil, lean ground beef, yellow onions, tomato paste, garlic, chili powder, bam, salt, chicken stock, tomatoes, grated sharp, sour cream, salsa

Taken from www.foodnetwork.com/recipes/emeril-lagasse/talk-about-a-taco-salad.html (may not work)