Quick & Easy Dinner: Taco Salad (Any Way You Want It!)
Super fast, super easy, super delicious. Taco salads make for a great dinner, and they're perfect for mixed-diet households - make 'em just the way you want 'em. Vegan, vegetarian, full-on meat - whatever floats your boat.
Yield: 2taco salads
Ingredients
2 6-or 8-inch flour tortillas
Lettuce of your choiceI like shredded romaine
Filling/topping ideas:
Cookeddrained beans such as black, pinto, or kidney
Ground beefbrowned, drained, and flavored with taco seasoning
Shredded chicken
Shredded beef or pork
Shredded cheese such as cheddarpepper jack, or Monterey jack
Chopped tomatoes
Diced onions
Diced scallions
Diced avocado
Black olives
Green chiles
Salsa
Sour cream
Guacamole
Instructions
Heat oven to 400 degrees Fahrenheit. Flip over a standard-size muffin tin and tuck two or three shells in between the muffin cups to form a "bowl." Bake for about 8 minutes, or until the shells are golden brown and fairly hard.
Place shells on a plate and fill with whatever fillings and toppings you like.