What You Need:

6 (10 in) flour tortillas
1 lb. lean ground beef
1 1/2 tsp bottled garlic
1 (15 oz.) kidney beans
1 (8 oz.) jar taco sauce
3/4 C frozen corn, thawed
6 C leaf lettuce, shredded
1 C green bell pepper, chopped
1 tomato, chopped
3/4 C sharp cheddar cheese, shredded

How to Make It:

Preset the oven temperature to 350 degrees.
Spray 6 heatproof bowls with a non stick cooking spray.
Spray one side of each tortilla then form one tortilla around each bowl, coated side up.
Bake for 18 minutes or until browned then remove and allow to cool slightly.
Place he meat and garlic into a skillet placed over medium heat.
Brown, stirring often, for 10 minutes or until cooked through.
Drain well and return to the skillet.
Add the beans, taco sauce and corn, stir and bring to a boil.
Cover, reduce the heat to medium low and simmer 10 minutes.
Toss the lettuce, bell pepper and tomato together in a large bowl.
Fill each taco shell bowl with the lettuce mixture.
Top the lettuce with the prepared beef and garlic.
Spread the cheese evenly over each salad.

Makes 6 servings

Making your own salad shells saves money. These shells can be rather expensive not to mention that more often than not they can’t be found on the grocery store shelf. Use leftover ground beef to make them even more budget friendly.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 28 minutes
Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)
Calories 412; Fat 18g; Saturated Fat 6g; Carbohydrates 45g; Fiber 8g; Protein 21g; Cholesterol 35 mg; Sodium 632 mg