Recipes and Cooking Make-Ahead Taco Salad Cups 4.7 (3) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 11, 2015 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Bake Time: 30 mins Total Time: 55 mins Servings: 4 Yield: 8 salad cups Jump to Nutrition Facts Ingredients Nonstick cooking spray 8 6 inch corn tortillas 1 tablespoon canola oil ½ cup chopped onion (1 medium) 1 clove garlic, minced 1 pound lean ground turkey 1 8 ounce can no-salt-added tomato sauce 1 tablespoon cider vinegar 1 teaspoon ground cumin ¼ teaspoon crushed red pepper 4 cup shredded lettuce 12 cherry tomatoes, quartered, or 1 cup chopped tomatoes (2 medium) ¼ cup shredded reduced-fat cheddar cheese (1 ounce) Salsa (optional) Directions Preheat oven to 350°F. For tortilla bowls, coat eight 10-ounce custard cups with cooking spray; set aside. Stack tortillas and wrap in foil. Bake about 10 minutes or until warm and softened. Lightly coat both sides of warm tortillas with cooking spray and carefully press into the prepared cups. Bake about 20 minutes more or until golden and crisp. Remove from cups and cool on wire racks. Meanwhile, in a large skillet heat oil over medium heat. Add onion and garlic; cook until tender, stirring occasionally. Add ground turkey; cook until brown, using a wooden spoon to break up turkey as it cooks. Stir in tomato sauce, vinegar, cumin, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until mixture reaches desired consistency. Cool completely. Layer tortilla bowls between paper towels and place in a freezer container with paper towels crumpled around sides to protect the bowls. Transfer turkey mixture to a 1-quart freezer container or bag. Seal and freeze tortilla bowls and turkey mixture for up to 3 months. To serve, thaw tortilla bowls and turkey mixture in the refrigerator overnight. Fill tortilla bowls with lettuce, turkey mixture, tomatoes, cheese, and, if desired, salsa. Icon High Fiber Rate it Print Nutrition Facts (per serving) 385 Calories 16g Fat 34g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 385 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 20% Cholesterol 88mg 29% Sodium 170mg 7% Total Carbohydrate 34g 12% Total Sugars 7g Protein 28g Vitamin C 18.7mg 94% Calcium 166mg 13% Iron 2.9mg 16% Potassium 826mg 18% Folate, total 50.6mcg Vitamin B-12 1.5mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.