Chef Emeril Lagasse's "There's a Chef in My Family (Harper Collins, $22.99), from which today's Kids Can Cook recipes are taken, is designed to get the whole family cooking. Click photo for larger image.

If you've ever had a taco salad, then you know that the salad is served in a crispy tortilla bowl. Now you can impress your friends and family by making your own taco salads, including the crispy bowl. "Talk About a Taco Salad" is geared for older children ages 15 and older, but younger children can help.

Note: The tortillas bowls didn't hold together as well as hoped. Consider brushing beaten egg white on cut, overlapped edges of tortillas to seal them together.

Talk About a Taco Salad

4 large flour tortillas (8 to 9 inches round)

• 4 large flour tortillas (8 to 9 inches round)
  
• 2 tablespoons plus 2 teaspoons olive oil
  
• 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
  
• 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
  
• Guacamole, optional
  

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

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.

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.

-- "There's a Chef in My Family," by Emeril Lagasse

Baby Bam

• 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.

Yields about ³/₄ cup.

-- "There's a Chef in My Family," by Emeril Lagasse