Taco Salad

Yield: 4 servings

Ingredients

Tortilla Bowls:

4 (8- inch) flour or whole wheat tortillas

Nonstick cooking spray

Tacos:

1 pound ground beef

1 package (about 1.25 oz.) taco seasoning mix

1 package (12 ounces) mixed salad greens

1 cup black beans (from a 15 ounce can, rinsed and drained)

1 medium tomato, chopped

1 cup (4 ounces) shredded Mexican cheese

Suggested Toppings:

Sliced avocado or guacamole

Sliced black olives

Chopped red onion

Sour cream

Prepared Ranch or Avocado Ranch dressing

Directions:

Tortilla Bowls:
Preheat oven to 425 degrees F

Lightly spray both sides of each tortilla with nonstick cooking spray. Press each tortilla into a 1-quart oven safe bowl to form a bowl shape. Place on baking sheet. Bake 10 minutes or until edges are browned. Cool for 3 minutes. Remove tortillas from bowls; cool completely. Tortilla bowls can be prepared in batches.

Tacos:
Brown ground beef in large skillet over medium heat 8 to 10 minutes breaking up into 1/2- inch crumbles. Drain any remaining fat.

Stir in taco seasoning mix and water according to package directions.

Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat.

Divide salad greens into tortilla bowls.

Top with seasoned beef, beans, tomatoes, cheese and any added toppings that you choose.

Please note that some ingredients and brands may not be available in every store.

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