Taco Salad Bowls

Here's what's on the menu for dinner tonight! It is very warm here today, so the taco salad should be pretty refreshing.

Taco Salad Bowls

4 flour tortillas (8 inch)
1 Tbs chili powder, divided
3/4 lb extra lean ground beef
1 cup match-like carrot sticks
1/2 cup plus 2 Tbs chunky salsa, divided
2 Tbs ligh mayonnaise4 cups torn salad greens
1 large tomato, chopped
1/2 cup shredded Mexican cheese
1/4 cup chopped fresh cilantro


Preheat oven to 425 degrees. Crumple 4 large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp of the chili powder. Bake 6 to 8 minutes or until tortillas are golden brown. (Tortillas will drape over balls as they bake.) Meanwhile, brown meat with carrots and remaining 2 1/2 tsp chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 minutes or until heated through, stirring occasionally. Mix mayo and remaining 2 Tbs salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro. Makes 4 servings.