Taco Salad~2 Ways

 I had this brilliant idea to mix up our weekly taco night by making taco salads.  Then my grocery store didn't have any of the taco bowls.  I was bummed and still wanted to make them, so   I decided to use my jumbo muffin pan to make mini taco bowls using corn tortillas.  They were fine for my kids, but just not big enough to hold all of the good stuff I like on my taco salad. So I ended up making my taco salad on a big plate and topped it with oven baked crispy corn tortilla strips. I drizzled lots of my favorite Buttermilk Garlic Dressing and enjoyed every single bite.

The mini taco salad "bites" would be great appetizers or kid friendly portions.  They are cute and portable.  Football season is about to begin and appetizers are always on my mind.

Taco Beef Ingredients:

1 lb lean ground beef (93/7)
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup water

In a large skillet over medium high heat, brown ground beef.  Add onions and garlic and cook until translucent.  Stir in the taco seasoning and water.  Cover and bring to a boil.  Lower heat and simmer for 8 minutes.

Toppings:

shredded lettuce
shredded cheese
tomatoes
avocados
black olives
jalapenos

To make corn tortilla strips, preheat oven to 400 degrees.  Cut corn tortillas into strips.  Place in a single layer on baking sheet, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy, about 8 minutes.  

To make taco bowls, preheat oven to 400 degrees.  Wrap corn tortillas in moist paper towels and microwave for 30 seconds.  Fit tortillas in jumbo muffin tins, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy.

Assemble your taco salads the way your prefer, and enjoy!