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Taco Salad
1 LB lean ground beef
1/4 C onion, chopped small
2 TBS Taco Seasoning
1/4 C water
1 C Refried Beans
20 green olives with red pimiento, sliced
1 small can kernel corn, drained
1/2 C mild cheddar cheese, grated fine
1/2 C mozzarella cheese, grated fine
24 small grape tomatoes (sub with small cherry tomatoes)
1 C lettuce, shredded
1/2 C prepared Guacamole
1/2 C sour cream
Mild Picante Sauce
4 small flour tortillas
Vegetable cooking spray
In a skillet, brown ground beef with chopped onion. Drain. Return to skillet; add taco seasoning mix with water. Stir; cook on medium heat for additional three minutes. Remove from heat. Prepare Refried Beans; set aside. Slice olives, grate cheeses and shred lettuce; set aside. Prepare Guacamole; set aside.
Tortilla Shell Preparation:
Coat tortilla shell baking molds with vegetable cooking spray. Press flour tortillas into each mold. Place molds on a cookie sheet and bake at 400-degrees F for about seven to eight minutes, or until shells begin to brown slightly. Allow to cool before removing tortillas from molds.
From left to right: Tortilla shell baking mold and tortillas after baked in molds.
Click on images to view larger sizes in a new window.
After baking tortilla molds (see above), layer prepared fillings inside of each shell. Add beef/onion mixture first, then spoon refried beans over top. Add sliced green olives and kernel corn. Add the grated cheeses, spreading evenly. Add grape or cherry tomatoes. Dollop guacamole and sour cream on top; drizzle Picante Sauce over sour cream. Place filled shells on a cookie sheet and broil on low heat for about two or three minutes, or until cheese melts. Spread shredded lettuce on top; serve.
*Taco Salad, tortillas and baking molds images (C) Shenanchie.
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