Taco Salad Bowls
From: Tarah's Food Reviews
4 (8") flour tortillas
1 Tbs. chili powder, divided
3/4 lb. ground beef
1 cup matchstick cut carrots
1/2 cup + 2 Tbs. Salsa, divided
2 Tbs. Mayo
4 cups salad greens, torn
1 lg. tomato, chopped
1/2 cup Mexican style cheese, shredded
1/4 cup fresh cilantro, chopped
Preheat oven to 425 degrees. Crumple four large sheets of foil to make four 3" ball; place on a baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6-8 minutes. or until the tortillas are golden brown. (The recipe says that the tortillas will drape over the foil balls as they bake but I had to give mine a little help in the formation department.)
Meanwhile, brown the meat witht he carrots and remaining 2 1/2 tsp. chili powder in a large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 minutes or until heated through, stirring occasionally.
Mix the mayo and remaining 2 Tbs. salsa in a large bowl. Add the salad greens and tomatoes; toss to coat. Spoon into tortilla shells: top with meat mixture, cheese and cilantro.