Recipes:
## **Fiesta Taco Salad**
*Serves 6*
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### **Ingredients**
* 6 (6-inch) flour tortillas
* 1 pound ground beef
* 1 (15-ounce) can chili beans
* 1 head iceberg lettuce, chopped
* 1 bunch green onions, chopped
* 2 tomatoes, chopped
* 1 medium package tortilla chips, crushed
* 1 cup shredded Monterey Jack cheese with jalapeño peppers
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### **Make Ahead**
Prepare the tortilla bowls up to 4 hours ahead and chop the vegetables up to 2 hours before preparing the dish.
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### **Directions**
1. **Prepare tortilla bowls.**
Preheat oven to **425°F**. Line 2 baking sheets with foil. Divide 6 inverted 6-ounce custard cups among baking sheets, placing 3 inches apart.
2. **Bake tortillas.**
Spray tortillas with cooking spray; drape one over each cup. Bake until lightly browned and crisp, about **8 minutes**. Let stand until cool.
3. **Cook beef mixture.**
Meanwhile, cook beef in a large skillet over medium heat, stirring until beef is browned and crumbly, about **5 minutes**; drain. Add beans; simmer, stirring frequently, for **5 minutes**.
4. **Assemble salads.**
Invert tortilla bowls. Layer lettuce, beef mixture, green onions and tomatoes in bowls. Sprinkle with chips and cheese.
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### **Variation**
For a spicier salad, add a **4-ounce can of chopped green chiles** to the beef mixture.
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### Make It Quicker
* In a hurry? Use prepared salsa instead of chopping onions and tomatoes.
* Crush tortilla chips quickly with a rolling pin.
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