This tasty salad is made with baked tortilla bowls and Lawry's Taco Seasoning. I think there is a copycat version on this site somewhere for that. You could make that one, if you wish, instead of the store-bought. This was a fun dinner to make and very easy. Serve sour cream and salsa on the side. You can add more vegies or add peppers, if you wish.

Ingredients

4 serv.

(10 inch) flour tortillas, room temperature↗4
nonstick cooking spray
kosher salt↗
(1 ounce) envelope taco seasoning (Lawry's)1
lb ground beef↗1 lb
cups lettuce leaves↗4 cups
large tomatoes, chopped↗1
cup sliced green onion, divided1⁄2 cup
cup sliced ripe olives, divided↗1⁄2 cup
cup shredded cheddar cheese (about 4 oz )↗1 cup
sour cream (optional)↗
salsa (optional)

Step-by-step instructions

1
Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
2
Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
3
In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
4
Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.

Source: food.com

Original recipe ↗

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