Scoop-style tortilla chips are used as a mini bowl for these bite-sized taco salads.
Directions for: Tiny Taco Salads
Ingredients
Vegetable oil, for the skillet
8 oz lean ground beef
Kosher salt and freshly ground black pepper
cup shredded lettuce
24 tortilla chip cups, such as Tostitos Scoops
cup shredded Monterey Jack cheese
cup salsa
cup sour cream
cup guacamole
12 cherry tomatoes, sliced in half
Fresh cilantro leaves, for garnish
Directions
1. Set a skillet over medium-high heat and add a little oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Drain off any oil and season with salt and pepper.
2. Evenly distribute the lettuce among the chip cups. Top each with some ground beef, cheese, salsa, sour cream, guacamole, tomatoes and cilantro.
See more: Appetizer, Beef, Cheese, Mexican, Snack, Tomatoes