Beefy Taco Salad

Ingredients

• 6 servings chunky avocado sauce 
• 1 pound extra ground beef lean
• 6 8-inch flour tortillas ()
• 1  garlic clove pressed
• 0.5 head iceberg lettuce shredded
• 1 small onion chopped
• 6 servings pinto beans smashed (see recipe)
• 12 ounce salsa verde divided
• 1 tablespoon fajita seasoning 
• 6 servings garnish: tomatoes fresh chopped

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven

Directions

1. Cook beef in a nonstick skillet coated with cooking spray 7 minutes or until beef crumbles and is no longer pink.
2. Drain and pat dry with paper towels; set beef aside.
3. Saut onion in skillet coated with cooking spray 5 minutes.
4. Add garlic, and saut 1 minute. Return beef to skillet.
5. Add fajita seasoning and 1/2 cup salsa verde. Cook over medium-high heat 3 minutes or until thoroughly heated and liquid is evaporated.
6. Coat both sides of 1 tortilla with cooking spray.
7. Place tortilla inside a 7-inch oven-safe bowl.
8. Place bowl on a baking sheet.
9. Bake at 350 for 10 to 15 minutes or until golden.
10. Remove tortilla from bowl; bake 5 more minutes.
11. Remove from oven, and let cool 5 minutes. Repeat with remaining tortillas and cooking spray. (You may prepare 2 to 3 bowls at a time in your oven.)
12. Spread 1/4 cup Smashed Pinto Beans evenly over bottom of each tortilla shell.
13. Sprinkle evenly with lettuce and beef mixture. Top evenly with Chunky Avocado Sauce.
14. Serve with remaining salsa verde.
15. Garnish, if desired.
16. *Canned fat-free refried beans may be substituted.
17. Note: Salsa verde, also called green salsa, may be found in the Mexican food aisle of supermarket.