Taco Salad
Taco Salad is an moderately easy dinner. Made with 4 (9 to 10-inch) flour tortillas, 6 oz. extra lean ground beef, 1/2 c. bottled taco sauce, 1/2 tsp. ground cumin and 8 c. shredded romaine lettuce, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Heat oven to 350Β°.
Put 2 1/2-quart ovenproof bowls upside down on a cookie sheet and place tortilla on each.
Bake 14 to 16 minutes, until lightly browned and crisp.
Lift off bowls and let cool on wire rack.
Bake remaining tortillas.
π· Perfect Pairings
Complete your meal with these
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