Taco Salad Bowls

A taco salad from Taco Cabana.

Image via Wikipedia

Ingredients:

Directions:

  1. Preheat the oven to 375
  2.  Sprinkle each tortilla lightly with water and stack them on a plate.
  3. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm.
  4. Turn two 12 cup muffin pans upside down.
  5. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl.
  6. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin
  7. Bake in the oven for 8-10 minutes.
  8. While the tortilla bowls are baking, spray a large skillet with cooking spray and add the ground turkey or beef and brown.
  9. Add 1/3 c broth and taco seasoning, bring to a boil and then reduce heat to simmer 3 to 4 minutes.
  10.  Let the tortilla bowls cool for a few minutes after removing them from the oven.

In each bowl, layer ¼ cup meat, 2 Tablespoons cheese, 1 teaspoon taco sauce, quarters of grape tomato, olives, yogurt and some shredded lettuce (in any order you choose).

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