Tortilla Bowls and Beef Taco Salad
Description
Change up taco Tuesday and offer tortilla bowls instead of or along with taco shells. It's an easy substitution for a great meal.
Ingredients
flour tortillas (as many as needed, recipe makes 12 servings of taco filling)
Beef Taco Salad Filling:
1 lb. 80 % lean ground beef
15 oz. can chili beans, undrained
1 1/2 c. shredded Cheddar cheese (6 oz.)
1/2 c. salsa
1 c. chopped lettuce
1 small tomato, chopped (1/2 c.)
1 green onion, sliced (1 T.)
1/2 c. sour cream
1/4 c. sliced ripe olives, if desired
Directions
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Tortilla Bowls:
Place flour tortillas into provided Tortilla Bowl Makers or oven-safe bowls large enough to hold the tortillas. Lightly spray with non-stick cooking spray, inside and outside.
Bake in preheated 325 degrees oven for 10 minutes or until the tortilla starts to puff and turn golden.
Remove from oven, let cool slightly, and place on individual serving plates.
Beef Taco Salad Filling:
1 lb. 80 % lean ground beef
15 oz. can chili beans, undrained
1 1/2 c. shredded Cheddar cheese (6 oz.)
1/2 c. salsa
1 c. chopped lettuce
1 small tomato, chopped (1/2 c.)
1 green onion, sliced (1 T.)
1/2 c. sour cream (or Ranch dressing)
1/4 c. sliced ripe olives, if desired
In 10 inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; discard excess grease. Stir in chili beans, 1 c. shredded cheese and salsa. Cook over low heat 2 - 3 minutes, stirring occasionally, until beans are heated and cheese is melted.
Spoon beef mixture into cooled, baked shell. Top with lettuce, remaining cheese, tomato, onion, sour cream and olives.
Serve immediately.
12 servings.