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4
6- or 8-inch corn tortillas
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Nonstick cooking spray
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3/4
pound lean ground beef or turkey
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1
medium onion, chopped
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1
clove garlic, minced
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1
8 ounce can tomato sauce
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1
tablespoon vinegar
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1/2
teaspoon ground cumin
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1/4
teaspoon crushed red pepper
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4
cups shredded lettuce
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1/2
cup chopped green or red sweet pepper
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1/4
cup finely shredded cheddar cheese (1 ounce)
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12
cherry tomatoes, halved
1. For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups.
2. Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat.
3. Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
4. Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.
- Make Ahead Tip Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze up to 1 month.
- Servings Per Recipe 4,
- Calories 278,
- Protein (gm) 23,
- Carbohydrate (gm) 24,
- Fat, total (gm) 11,
- Cholesterol (mg) 67,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 440,
- Percent Daily Values are based on a 2,000 calorie diet
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