Taco Salad

Ingredients

• 4, 6- or 8-inch corn tortillas
• Nonstick cooking spray
• 3/4 pound lean ground beef or turkey
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 8-ounce can tomato sauce
• 1 tablespoon vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 4 cups shredded lettuce
• 1/2 cup chopped green or red sweet pepper
• 1/4 cup finely shredded cheddar cheese (1 ounce)
• 12 cherry tomatoes, halved

Directions

1. For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups.
2. Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat.
3. Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
4. Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.
5. Make Ahead Tip: Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze up to 1 month.