Monday, January 31, 2011

Taco Bowls

  • 8 small Flour Tortillas
  • 1 lb. extra lean ground beef
  • 1 cup Salsa
  • 1/2 cup Shredded Cheddar Cheese
  • 5 lettuce leaves
  • 1 large tomato
  • 1/4 cup Ranch Dressing
1. PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of 8 medium muffin cups to form a bowl. Carefully fold edges back to keep an opening for the filling. Bake 10 min.

2. MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min.,stirring occasionally.

3. CUT lettuce with clean kitchen shears (about 2 cups chopped).

4. CHOP tomato into 1/4-inch pieces with knife (about 1 cup chopped).

5. SPOON about 1/4 cup of the meat mixture into each tortilla bowl. Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing. Makes 4 servings, 2 taco bowls each.

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