Fiesta Taco Salad
Leftover tortillas from this Fiesta Taco Salad can be used to make tortilla chips. Homemade tortilla chips not only taste great, making them will save you money. Spray corn or flour tortillas with vegetable cooking spray and bake until crispy. Sprinkle with salt, then crumble into chips.
6 (6-inch) flour tortillas
1 lb ground beef
1 (15-ounce) can chili beans
1 head iceberg lettuce, chopped
1 bunch green onions, chopped
2 tomatoes, chopped
1 medium package tortilla chips, crushed
1 cup shredded Monterey Jack cheese with jalapeno peppers
Preheat oven to 425°F. Line 2 baking sheets with foil. Divide 6 inverted 6-ounce custard cups among baking sheets, placing 3 inches apart.
Spray tortillas with cooking spray; drape one over each cup. Bake until lightly browned and crisp, about 8 minutes. Let stand until cool.
Meanwhile, cook beef in a large skillet over medium heat, stirring until beef is browned and crumbly, about 5 minutes; drain. Add beans; simmer, stirring frequently, for 5 minutes.
Invert tortilla bowls. Layer lettuce, beef mixture, green onions and tomatoes in bowls. Sprinkle with chips and cheese.
Fiesta Taco Salad tip: In a hurry? Use prepared salsa instead of chopping onions and tomatoes. Crush tortilla chips quickly with a rolling pin.