Taco Salad Bowls

Image via Wikipedia

Ingredients:

• 6 – 6” Tortillas corn or flour
• EVOO Cooking Spray
• ½ lb Extra Lean Ground Turkey OR 95% Lean ground Beef
• ½ packet of Taco Seasoning
• 1/3 cup beef broth
• 1 cup of Shredded cheddar Cheese
• 6 teaspoons of Taco Sauce
• 1/2 head Shredded Lettuce
• 3 scallions diced
• Small can of sliced black olives
• Handful cherry Tomatoes, quartered
• 6 oz container of Greek yogurt

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).

Related articles

• Pulled Pork Tacos with Corn Tortillas (healthypassions.wordpress.com)
• A Healthier Taco Salad (healthymoderation.wordpress.com)
• ♥ Taco Salad In A Baked Tortilla Bowl (greytveganlife.wordpress.com)

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