Taco Salad Bowl

Mexican food is one of my very favorites.  I love the flavor combinations and all the different varieties of things you can make.  Taco Salad in a Bowl is one of my favorites and is easy to make at home.  You're probably thinking making the bowl is hard, but I use a simple trick;  I buy Azteca Salad Bowls.  They come with pre-formed cardboard cut outs that simply snap together and then you place your tortilla's over the top.  Bake in the oven and they come out perfect.  I have even baked them quickly in the microwave if I'm in a hurry, although they don't get as crispy.

Taco Salad Bowl

1 lb. lean ground beef
4 Tbsp. salsa
1/2 packet taco seasoning
1/2 small diced onion
1 tsp. ground pepper
1 can refried beans
2 Tbsp. water
2 cups finely shredded lettuce
2 cups shredded cheddar cheese
1 finely diced tomato
2 finely diced green onions
Sour Cream for garnish
More Salsa for garnish

Brown ground beef with diced onion.  When done, drain and put back in the skillet.  Add the taco seasoning, ground pepper and 4 Tbsp. salsa.  Stir to mix.

In a small saucepan, heat the refried beans with 2 Tbsp. water.  Stir constantly until heated through.  Remove from heat.

Bake the Azteca Taco Shells according to instructions on the box.  Invert onto a plate and fill:  Refried beans first then top with shredded lettuce, ground beef, some of the cheese and garnish with green onions, tomato, sour cream and more salsa.  You can also add avocado, olives, guacamole, or whatever other garnish you desire.

Serves 4 to 6.