Mini Taco Salads Food

MINI TACO SALAD BOWLS

Steps:

• Heat oven to 400°F (200°C). Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--bowls will get crisp as cooled. Set aside.
• In 10-inch (25 cm) nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
• To serve, divide lettuce and taco meat evenly among crisped bowls; serve with Make it FRESH toppings.

MINI TACO SALAD BOWLS

Steps:

• Heat oven to 400°F. Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--bowls will get crisp as cooled. Set aside.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
• To serve, divide lettuce and taco meat evenly among crisped bowls; serve with Make it FRESH toppings.

MINI TACO SALAD APPETIZER

Steps:

• Brown meat in medium skillet; drain. Stir in taco seasoning mix and water; simmer 10 min., stirring occasionally.
• Arrange chips in single layer on platter; fill with lettuce, meat mixture, salsa and cheese.

MINI TACO SALADS

Steps:

• First, pre-heat the oven to 350 degrees.
• Lay the pie crust out and, using a glass, cut out circles. These will be the taco shells for your salads.
• Put each circle of crust into a muffin tin.
• Bake the crusts for about nine minutes. They should be light brown.
• Take them out of the oven and let them cool.
• Now it's time to fill your taco shells. You can use shredded lettuce, cheese, taco sauce and ground beef, or anything else you would enjoy!
• Bon Appetit!