Mini Taco Salad Bowls

Spice up taco night with something fresh and fabulous—like these Mini Taco Salad Bowls! A fun way to dish up individually portioned taco salads, these bowls are a cinch to throw together and super filling. Did we mention their colorful presentation is enough to make your mouth water?

Brighten up the dinner table with these baked tortilla shells stuffed with wholesome ingredients like flavorful salsa, melty cheese, and shredded lettuce. Lean ground turkey packs a protein punch. A dollop of Greek yogurt adds creamy consistency to the delectable dish. You have the option to customize each mini bowl with additional toppings of your choosing, such as freshly copped cilantro, some buttery avocado slices, or diced tomatoes.

Complete with savory spices, these zesty crowd-pleasers will let you finally enjoy some good ol’ Tex Mex without sabotaging your healthy eating goals!

Ingredients

• 1 tablespoon olive oil
• 1/8 teaspoon garlic powder
• 2 teaspoon chili powder, divided
• 2 teaspoon cumin, divided
• 4 (10-inch) whole grain tortillas
• 1 pound lean ground turkey
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 3/4 cup salsa, no added sugar
• 1 1/2 cups shredded lettuce
• 1/2 cup shredded cheddar cheese, reduced-fat
• 1/2 cup (fat-free) Greek yogurt (optional, sour cream)

Instructions

• Preheat oven to 325 degrees.
• Whisk together oil, garlic powder, 1 teaspoon each chili powder and cumin.
• Cut three 4-inch rounds out of each tortilla. Brush each side of the rounds with the oil mixture.
• Place each tortilla into a 12-cup muffin tin, pressing on the bottoms and sides to form mini bowls. Bake 20 minutes or until golden. Allow to cool in tins. Once cooled, remove and set aside.
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full instruction : skinnyms.com

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