I have to start by saying that this Taco Salad recipe was a winner, we all enjoyed it and loved it. I did get the original recipe from Weeknight Taco Salad recipe. But I did make some changes to it for example it called for ranch dressing and that really did not sound right to me so I used sour cream instead. I also added fat free refried beans as well, for some reason every time we have Mexican night, I have to have them. I do think though that my favorite part was the tortillas, though the shape was not perfect that tasted awesome from being baked in the oven.
4 flour tortillas (8 inch)
1 lb. ground beef
1 pkt. (1-1/4 oz.) Taco Seasoning Mix
4 cups shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese (I used the fiesta blend)
1 large tomato, chopped
1/4 cup Ranch Dressing Sour cream
1 Can of refried beans (I used fat free)
What to do:
PRE-HEAT oven to 425°F.
BALL 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls to form shells as they bake.) Mine did not drape as well as I had hoped but they were good.
NOW, cook meat with taco seasoning mix as directed on package.
FILL shells with refried beans, taco meat, lettuce, cheese and tomatoes just before serving.Top with sour cream. (that is actually the order I used to fill the taco shell bowls.
This was definitely a winner and everyone in our house loved it, and will definitely be made again, in which I hopefully master the art of making taco bowl shells for taco salad.
Please comment if you try this recipe , I promise your family will love it.