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Mini Taco Salad Bowls

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Mini Taco Salad Bowls
  • Prep 20 min
  • Total 20 min
  • Servings 6
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Try these fun new bowls for your next taco salad night; they will be a hit with both adults and kids!
Jun 16, 2016

Ingredients

  • 12 Old El Paso™ mini tortilla bowls
  • 1 tablespoon (15 mL) vegetable oil
  • 1 lb (500 g) lean ground beef
  • 1 package (35 g) Old El Paso™ taco seasoning mix
  • 1 cup (250 mL) finely shredded lettuce
  • Make it FRESH toppings, as desired (see below)

Steps

  • 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.

Expert Tips

  • Tip 1
    Ideas for make it FRESH toppings: shredded Cheddar cheese, cooked fresh corn kernels, sliced green onions, sliced olives, sour cream, salsa, sliced avocados
  • Tip 2
    Substitute ground chicken for ground beef.

Nutrition Information

240 Calories, 14 Total Fat, 14 Protein, 15 Total Carbs

Nutrition Facts

Serving Size: 6 servings (2 bowls each)
Calories
240
Total Fat
14
Saturated Fat
4.5
Cholesterol
45
Sodium
570
Total Carbs
15
Protein
14
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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