Baked Taco Bowl Salad

This tasty salad is made with baked tortilla bowls and Lawry's Taco Seasoning. I think there is a copycat version on this site somewhere for that. You could make that one, if you wish, instead of the store-bought. This was a fun dinner to make and very easy. Serve sour cream and salsa on the side. You can add more vegies or add peppers, if you wish.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 taco salads

Ingredients

• 4 (10 inch)  flour tortillas, room temperature
•  nonstick cooking spray
•  kosher salt
• 1 (1 ounce) envelope  taco seasoning (Lawry's)
• 1  lb ground beef
• 4  cups lettuce leaves
• 1  large tomatoes, chopped
• 1⁄2 cup  sliced green onion, divided
• 1⁄2 cup sliced ripe olives, divided
• 1  cup  shredded cheddar cheese (about 4 oz )
•  sour cream (optional)
•  salsa (optional)

Directions

1. Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
2. Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
3. In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
4. TO SERVE:
5. Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.