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Taco Salad Bowls
by Sandra G.
serves: 4
 
Ingredients:
  4 8 inch   flour tortillas
  1 Tbsp.   chili powder, divided
  3/4 lb.   extra lean ground beef
  1 cup   match-like carrot sticks
  1/2 cup plus 2 Tbsp.   thick and chunky salsa, divided
  2 Tbsp.   mayonnaise
  4 cups   torn salad greens
  1 large   tomato, chopped
  1/2 cup   shredded mexican style cheese
  1/4 cup   chopped fresh cilantro
Directions:
  Preheat oven to 425'. Crumple 4 large sheets of foil to make four 3-inch balls; place on 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 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat; stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.