Taco Salad with Edible Cheddar Bowls
Taco salad made from seared steak, avocado, tomato, shredded lettuce, and creamy chipotle dressing is delicious without any embellishment. But if you happen to have cheddar cheese in the refrigerator and a few extra minutes to grate it and bake it, then why not make an edible cheddar bowl? Cheddar bowls are crispy and salty and fun to eat. They can be big or small, for main course salads or appetizers. Best of all, these bowls are made from just one ingredient: cheese. If you tolerate dairy , then cheese bowls (or chips) are a tasty occasional snack. Although cheddar is most often used (especially since it goes so well with taco salad), it’s definitely not the only cheese you can grate and bake. Parmigiano Reggiano and Pecorino Romano (a raw sheep cheese high in CLA ) are terrific substitutions. Time in the Kitchen: 1 hour Servings: 4 Ingredients 10 ounces grated cheddar cheese (or other types of cheese) (284 g) 1 pound skirt or flank steak (454 g) ½ teaspoon ground cumin