Sunday, March 1, 2009

Taco Salad

Makes 6 servings

6 large flour tortillas
1 pound ground beef or turkey
1 tablespoon chili powder
1 teaspoon garlic salt
1 can (30 ounces) refried beans, heated
6 to 8 cups shredded lettuce
3 cups chopped tomatoes
3 cups grated cheddar cheese

1. Preheat oven to 375 degrees. Spray an empty 4- to 5-inch-diameter can or baking pan with nonstick cooking spray. Drape a tortilla over top.
2. Bake 8-10 minutes, or until light golden brown. Let cool 5 minutes before removing tortilla from can or pan.
3. While tortilla is baking, brown meat in spices.
4. Place tortilla bowls on plates. Spread beans evenly in bottom of each tortilla bowl. Spoon meat on top of beans: layer remaining ingredients over top of meat.

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