Mama of one daughter (and another on the way!), Michele from New Haven, CT, has taken on the Breezy Mama challenge to cook something both parents AND kids will love! Get her recipe for Mini Taco Salads!
Who else is always looking for quick new ways to serve lunch? These are so clever and easy to make. Your friends are sure to be impressed. Makes 4 servings.
8 corn tortillas
1/2 lb. ground beef or turkey
2 Tbsp. water
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. ground black pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 (16-oz.) can refried beans
1/4 cup shredded cheddar cheese
taco toppings of your choice
1. Preheat oven to 375°F. Spray the underside of a cupcake pan with nonstick cooking spray.
2. Wrap tortillas in a moist paper towel and microwave for 45 seconds. Place the hot tortillas on the underside of the cupcake pan, forming bowls on each tin. Bake in the oven for 8-10 minutes.
3. While the tortilla bowls are baking, Place ground beef in a large skillet and cook on medium-high heat until browned. Drain the fat and add cumin, chili powder, salt, pepper, onion, and garlic. Simmer for 5 minutes.
Heat refried beans in a separate pan or in the microwave.
4. Let the tortilla bowls cool. In each bowl, layer 1/4 cup meat, 1
tablespoon refried beans, 1 tablespoon cheese. Add some shredded lettuce salsa, guacamole, or your favorite taco toppings.
Want more ideas from Michele? Be sure to check out her book Gluten-Free Made Easy.
Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes like Creamy Chicken Taquitos, Margherita Pizza, and even Fudge Chocolate Chip Cookies. Going against the grain has never been easier! Learn more at Gluten-Free Made Easy!