EASY TACO SALAD

6 (10-inch) flour tortillas, room temperature
no-stick cooking spray
kosher salt
1 lb. lean ground beef
1 (14 1/2 ounce) can diced tomatoes, seasoned with mild green chilies, undrained
1 cup frozen corn, thawed
1/2 teaspoon salt
1/2 teaspoon pepper
1 (11 ounce) bag Dole Just Lettuce (9 cups)
1 1/2 cups shredded marble jack cheese
1 1/2 cups chopped tomatoes, divided use
1/2 cup sliced green onions, divided use
1/2 cup sliced ripe olives, divided use
1 avocado, thinly sliced (optional, for garnish)
Salsa Dressing (recipe follows)

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.

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.

In large skillet, cook beef over medium-high heat, stirring frequently until no longer pink (5-7 minutes); drain.

Stir in tomatoes, corn, salt and pepper; simmer 10 minutes.

TO SERVE:
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. Spoon Salsa Dressing over salad as desired. Garnish with 2-3 avocado slices.

TIP:
Salad shells can be prepared using Chicago Metallic Tortilla/Taco Shell Pans. Follow package directions for tortilla shells.

SALSA DRESSING
Makes 1 1/2 cups dressing

1 cup Byerly’s Ranch Dressing
1/2 cup chunky salsa

In small bowl, combine Ranch Dressing and salsa; stir until blended.

Servings: 6
Source: The Byerly Bag Magazine - July 2001