For 2
Ingredients
Taco Bowls
2 tortillas of choice*, {burrito size}10-12 inch size
Avocado cooking spray
Salt
Salad toppings
Your favorite Ranch Dressing
Shredded cheddar or Mexican blended cheese
Pickled jalapeno slices
1 avocado diced
Hot sauce, optional
Salad
2 cups shredded Romaine lettuce
4-6 ox leftover steak, diced
Half of a 15 oz can of black beans, rinsed and drained
3 scallions, diced
1 celery stalk, diced
⅓ of a cucumber, peeled, seeded, and diced
1 large tomato, diced
1 tablespoon mild taco seasoning
Directions
To make the bowls
Preheat oven to 400°F.
Spray both sides of the tortilla with cooking spray. Press the tortilla into an oven-safe round bowl. Pinch the edges of the tortilla and create folds, following the rim of your bowl.
Place bowl on baking sheet. Bake on the lower rack of the oven for 15 minutes, until the edges are browned. Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
For the salad mix
In a medium bowl, combine the steak, beans, taco seasoning, scallions, celery, cucumber, and tomato. Mix to combine. Add a;t to taste. Add hot sauce to taste, if desired.
To assemble
Place 1 cup of shredded lettuce in the bottom of each bowl. Divide the steak mixture evenly between the two bowls. Top with avocado, jalapenos, and cheese. Serve with the ranch dressing.
