Mini Taco Salads

Steps

1. 1

   Preheat the oven to 350*. Spray the back side of a muffin tin, and place warmed up corn tortillas on it to form a bowl. These can be placed in between the muffin tins, as shown above. I was able to fit 3-4 comfortably on a pan. Be sure to warm up the tortillas in the microwave or on the stove to make them more pliable and avoid tearing. I placed mine on a plate and warmed them for 30 seconds.

2. 2

   Bake these in the oven for 15-20 minutes until lightly browned and holding shape.

3. 3

   While these are baking, cook and drain ground beef in a skillet on medium heat. Add taco seasoning as according to package.

4. 4

   Clean, shred, and tear the lettuce and place in a large bowl to use for the salads. The beans can be warmed up as according to the instructions on the can.

5. 5

   Once the taco shells are done, let them cool then build your taco salad with lettuce, beans, olives, tomatoes, shredded cheese, and top with Catalina Dressing.

6. 6

   Serve immediately.