Mini Taco Bowls
8 Flour tortillas
1 lb extra lean ground beef
1 cup salsa
½ cup shredded cheddar cheese
2 cups chopped lettuce
1 cup chopped tomatoes
¼ cup ranch dressing
PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight large muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.
MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.
TOP evenly with cheese, lettuce and tomatoes. Drizzle with dressing.
***This is a fun twist on taco salad. The bowls were easy to make and they really do look like a restaurant salad. This recipe is great for kids because it’s fun to fill up their bowls and fun to eat. I didn’t have the big (Texas size) muffin tins so I used various sm-med sized Pyrex bowls and they worked fine.
I also made my meat with taco seasoning and added corn, olives, and avocado for other toppings.
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