Taco Salad

I'm always looking for new and easy recipes, because it seems like we have the same thing over and over. If you come to our house for dinner you are probably going to find us cooking chicken, pasta, salad, or our favorite MEXICAN!! When we go to San Jose or a Mexican restaurant, I will normally get a taco salad, so last night I had the bright idea of making my of version of a taco salad. I know stores sell the taco salad shells, but I thought of a different way to do it! (I saw this on pinterest, so I can't take all the credit)

1. Take a cupcake pan and flip it over, yes upside down. I used the 6" Mission Tortillas, I figured the big ones wouldn't work to well. Sprinkle each tortillas lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for about a minute. Cover each side of the tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Set the oven on 375 and cook for about 8-10 minutes.

While the shells were cooking, I cooked the hamburger meat (with taco seasoning) and got the toppings ready. We normally put jalapenos, cheese, sour cream, lettuce, black beans, tomatoes,salsa, green chilies, and olives (for Ben).

I took the shells out of the oven just in time!

The shells came out perfect! Once they cooled off we added our toppings.

They were kindof messy, but yummy.