Directions: 1. Preheat oven to 350 degrees. Line a medium serving bowl with tin foil to make

tortilla bowl molds, repeating as many times as bowls needed. Brush each side of tortilla with oil and season with desired amount of chili powder or leave plain. Place tortilla inside mold, place molds on a baking sheet. Bake for 10 minutes or until crisp. Remove from heat. Let cool. Remove tortillas from molds, discarding tin foil.

2. In skillet, sauté onion and garlic over medium heat until translucent. Add beef, cooking until browned. Drain fat if necessary. Mix in taco seasoning, cooking for 1 minute. Set aside.

3. Place tortilla bowls in center of dinner plate. Divide ingredients equally among tortilla, layering in the following order: lettuce, meat, tomato, and cheese. Top with Salsa and sour cream, adding desired amount. Serve and enjoy!

22SEPT TACO SALAD BOWL

Ingredients: 6-8 large flour tortillas

1 lb pound of ground beef

1 small yellow onion (finely chopped)

1 clove of garlic (minced)

1 packet of taco seasoning (any brand)

1 head of iceberg lettuce (shredded)

1 cup of cheddar cheese (grated) (omit for lactose free option)

1 small tomato (diced)

Sour cream (omit for lactose free option) and salsa for topping

Substitutions: For a vegetarian alternative you can substitute beef with kidney beans or rice!

Preparation: 30 minutes Yield: 8 servings