Taco Salad In Tortilla Shell
|Vegetable oil||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped red bell pepper||1 Cup (16 tbs)|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Broiled lean ground beef||7 Ounce|
|Mild salsa||1 Cup (16 tbs)|
|Minced jalapeno chili||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Chili powder||1 Teaspoon|
|6 inch flour tortillas||4|
|Shredded iceberg lettuce||1 Cup (16 tbs)|
|Shredded reduced calorie cheddar cheese||2 1⁄4 Ounce|
|Pitted black olives||6 Large, sliced (Or 10 Small Size)|
1. In large nonstick skillet, heat oil; add onion and bell peppers; cook over medium heat until onions are translucent, about 2 minutes. Stir in beef and break up with a fork; add 1/2 cup salsa, the jalapeno pepper, cumin, and chili powder; reduce heat, cover, and simmer 5 minutes.
2. Preheat oven to 375°F. Spray 4 custard cups with nonstick cooking spray; press 1 tortilla into each cup. Bake until tortilla cups are lightly browned and crisp, about 15 minutes. Transfer to rack to cool.