Taco Salad in Tortilla Bowls
1 lb lean ground turkey
1 jalapeno, diced (You can take the seeds out if you want it more mild)
Taco Seasoning from a packet or make your own (red pepper flakes, cumin, chili powder, garlic powder, salt and pepper)
1 bag of lettuce (we had romaine on hand)
1C sliced cherry tomatoes (for my lovely husband, you have to use tomatoes that have the vine attached)
1 small onion, chopped
1/2 cup shredded Mexican cheese blend
1/2 C beef broth
3 10" tortillas
Preheat oven to 350 degrees. Make three balls out of aluminum foil and place on a baking sheet. Place tortillas over aluminum foil balls and spray with cooking spray. These should bake for about 10 minutes or until brown.
Heat a skillet on the stove. Add chopped onion & diced jalapeno to the ground turkey. Cook until turkey is done & onions are transparent. Drain. Add your taco seasoning and 1/2 cup beef broth. Stir to combine. Let this cook another couple minutes to heat through.
Place salad greens in the taco shell. Top with meat, cheese, sour cream, guacamole, hot sauce, tomatoes, & whatever else your little heart desires. Enjoy!!
*** I think this would also be good if you had spicy refried beans spread on the inside of the shell before you layer in the salad.
Super Easy Spanish Rice
2 tablespoons vegetable oil
1 Cup uncooked rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 Cup Spicy V-8 (You can use normal V-8 to keep it mild)
1 Cup chicken broth
In a medium saucepan, sauté rice, onion, green pepper and garlic in hot oil until the rice is golden.
Stir in remaining ingredients; heat to a boil.
Reduce heat and cover; simmer for 30 minutes. Serves 6.