Mini Taco Bowls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 Flour Tortillas (approx 6" dia) 1 lb Ground beef, lean1 cup Salsa.5 cup Kraft 2% Shredded Cheddar Cheese2 cups shredded lettuce 1 cup chopped Tomatoes, 1 cup, chopped or sliced4 tbsp Kraft Ranch Salad Dressing, 4 tbsp
HEAT oven to 350°F.
MICROWAVE tortillas on HIGH 30 sec. Line each of 8 muffin cups with 1 tortilla. Carefully fold back edges of tortillas, leaving opening in centers for filling.
BAKE 10 min. Meanwhile, brown meat in large skillet; drain. Stir in salsa; bring to boil. Simmer on medium-low heat 10 min.
SPOON meat mixture into tortilla bowls; top with remaining ingredients.
Number of Servings: 4
Recipe submitted by SparkPeople user GEM861.
MICROWAVE tortillas on HIGH 30 sec. Line each of 8 muffin cups with 1 tortilla. Carefully fold back edges of tortillas, leaving opening in centers for filling.
BAKE 10 min. Meanwhile, brown meat in large skillet; drain. Stir in salsa; bring to boil. Simmer on medium-low heat 10 min.
SPOON meat mixture into tortilla bowls; top with remaining ingredients.
Number of Servings: 4
Recipe submitted by SparkPeople user GEM861.
Nutritional Info Amount Per Serving
- Calories: 637.8
- Total Fat: 37.3 g
- Cholesterol: 94.7 mg
- Sodium: 929.7 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 4.1 g
- Protein: 30.7 g
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