Keep it fresh and fun with Mini Taco Salad Bowls. Our recipe calls for crisped Old El Paso™ Taco Bowls™ Mini Soft Flour Tortillas, Old El Paso™ Taco Seasoning Mix, and fresh toppings like green onions, sliced olives, salsa and more. Individual taco salads make it easy to make salads the best part of dinner! Perfect for families, encourage kids to make it their own by adding the toppings they love.
12 Old El Paso™ Taco Bowls™ mini soft flour tortillas
1 tablespoon vegetable oil
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 cup finely shredded lettuce
Make it FRESH toppings, as desired (see below)
Steps:
Heat oven to 400°F. Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--bowls will get crisp as cooled. Set aside.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
To serve, divide lettuce and taco meat evenly among crisped bowls; serve with Make it FRESH toppings.
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