Taco Salad

I loved Taco Salad as a kid. But the restaurant versions are usually super unhealthy and gross, not to mention, typically covered in chicken or taco meat, so I stopped eating them in recent years. SO you can imagine my excitement when I saw a post on facebook about how you can use an overturned muffin tin to bake fresh soft tortillas into little taco shell bowls! Here is our take on this dish, which turned out so delicious.

1. Preheat over to 375 degrees. Turn over a muffin tin. Wet the tortilla and mold into a bowl shape. Set the bowl between the depressions in the muffin tin. Bake for about 10 minutes.

2. While the shells are baking, prepare the salad ingredients:

Romaine Lettuce (cut width-wise into strips)
Tomatoes
Red pepper
corn
black beans
Taco Cheese
Chicken or black bean patty (optional)

3. Remove the taco shells from the oven and let them cool. Prep the salad dressing:

Handful of Cilantro
clove of garlic
olive oil
1 tsp mayo
salt and pepper
1/2 lime, juiced
2-3 slices of jalepeno, seeded

Use a blender, cuisinart, or whisk to combine.

4. Prepare the final dish by setting each taco shell on a bed of lettuce. Sprinkle the salad ingredients and top with the dressing.