Mini Taco Salad Bowls

Try these fun new bowls for your next taco salad night; they will be a hit with both adults and kids!

Ingredients

1

Heat oven to 400°F (200°C). Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--bowls will get crisp as cooled. Set aside.
2

In 10-inch (25 cm) nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
3

To serve, divide lettuce and taco meat evenly among crisped bowls; serve with Make it FRESH toppings.

Ideas for make it FRESH toppings: shredded Cheddar cheese, cooked fresh corn kernels, sliced green onions, sliced olives, sour cream, salsa, sliced avocados
Substitute ground chicken for ground beef.