Recipe: Emeril's Talk About a Taco Salad with Baby Bam

TALK ABOUT A TACO SALAD

4 large flour tortillas (8 to 9 inches round)
2 tablespoons plus 2 teaspoons olive oil
FOR THE BEEF MIXTURE:
1 to 1 1/4 pounds lean ground beef
1/2 cup finely chopped yellow onion
1 tablespoon tomato paste
2 teaspoon chopped garlic
2 teaspoon chili powder
1 teaspoon Baby Bam (recipe follows) or Italian seasoning
1/4 teaspoon salt
1/2 cup reduced-sodium chicken broth
FOR THE SALAD:
2 cups shredded iceberg lettuce
1 1/3 cups chopped tomato
1/2 cup grated cheese, such as sharp cheddar or Monterey Jack
1/4 cup sour cream
Salsa (optional, for serving)
Guacamole (optional, for serving)

Position rack in center of oven and preheat oven to 375 degrees F.

TO MAKE TORTILLA "BOWLS":
Cut a 3-inch wedge from each tortilla. Point at the center.

Line a baking sheet with parchment paper. Turn a stainless-steel mixing bowl upside down and place it on parchment paper.

Brush each side of tortilla with 1 teaspoon of olive oil. Drape each tortilla over bowl (you will be able to do only one at a time), placing cut ends together so that they now resemble an upside-down, shallow cone.

Bake until crisp, about 10 minutes (tortilla will get crisper as it cools). Using oven mitts or pot holders, remove baking sheet from oven and carefully transfer tortilla "bowl" to a wire rack to cool. Repeat with remaining tortillas, set aside.

TO PREPARE THE BEEF MIXTURE:
While bowls are baking, set skillet over medium heat. Add ground beef and cook, stirring occasionally, until brown, about 5 minutes. Remove from heat and strain beef in a colander set over a bowl to remove fat.

Discard fat and return beef to pan and add onion. Cook, stirring occasionally, until onions are soft, about 3 minutes.

Add tomato paste and garlic. Stir to blend, and cook for about 30 seconds.

Add chili powder, Baby Bam and salt. Stir to blend and add chicken broth. After about 1 minute, when broth is reduced by half, remove from heat and set aside to cool.

TO ASSEMBLE SALADS:
Place a tortilla "bowl" right side up onto 4 plates. Place 1/2 cup ground beef mixture in the center of each tortilla bowl. Top with 1/2 cup shredded lettuce, 1/3 cup tomatoes, 2 tablespoons cheese, and 1 tablespoon sour cream. Serve immediately, with salsa and guacamole, if desired.

BABY BAM
Makes about 3/4 cup

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

Place all ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.

Source: There's a Chef in My Family by Emeril Lagasse