Mary Spargo Marquez was first published in 1994 and writes about a variety of topics. She has a degree in Computer Science and has been employed in business, state government, and for a national laboratory. Please visit her at http://usefulideas.info.
Taco Salad for Two
2 soft flour tortillas (burrito size) 
½ lb. taco meat
1 cup refried beans
2 cups shredded lettuce
1 chopped fresh tomato
¼ cup diced onion
½ cup sliced black olives
½ cup shredded cheddar cheese
Sour cream to taste
Salsa to taste
Guacamole to taste (may be omitted)
Taco Salad Bowls:
Turn two oven safe bowls upside down and spray with cooking spray. Make certain tortillas are at room temperature or warmer. Warming the tortillas in a microwave oven for 10 seconds will make them pliable. Lay tortillas over bowls and shape by pinching the side together. Bake in a preheated oven at 350 degrees for approximately 8-10 minutes. After baking, remove the taco salad shells from the bowl and cool on a baking rack.
Taco Meat:
Use ½ pound ground beef, ground buffalo, ground turkey, or ground chicken. Crumble meat in a skillet and add your favorite taco seasoning; such as chili pepper, cumin, oregano, garlic or paprika. Or you may use a pre-packaged taco seasoning mix. Cook well, drain and set aside in a small, microwave safe bowl.
Refried Beans:
In the same skillet brown a tablespoon of flour. Add one cup of cooked pinto beans and heat till thickening begins. Mash the beans in the skillet using a potato masher.
Assemble the salads as such:
First, layer the refried beans, then the meat, lettuce, onions, tomato, olives, and cheese. Top your salad with salsa, sour cream, and guacamole if desired.
This salad can be adapted to child size portions by using smaller tortillas. Additionally, the tortilla bowls make regular salads far more festive and attractive.
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