Mini Taco Salads

Author: Mommy Hates Cooking

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time:

Cook Time:

Total Time:

Servings: 1 serving

Calories: 4,287 kcal per serving

Ingredients

Preheat the oven to 350*. Spray the back side of a muffin tin, and place warmed up corn tortillas on it to form a bowl. These can be placed in between the muffin tins, as shown above. I was able to fit 3-4 comfortably on a pan. Be sure to warm up the tortillas in the microwave or on the stove to make them more pliable and avoid tearing. I placed mine on a plate and warmed them for 30 seconds.
Bake these in the oven for 15-20 minutes until lightly browned and holding shape.
While these are baking, cook and drain ground beef in a skillet on medium heat. Add taco seasoning as according to package.
Clean, shred, and tear the lettuce and place in a large bowl to use for the salads. The beans can be warmed up as according to the instructions on the can.
Once the taco shells are done, let them cool then build your taco salad with lettuce, beans, olives, tomatoes, shredded cheese, and top with Catalina Dressing.
Serve immediately.