Taco Salad Night YUMMM-O!

Do you ever wonder what to do with left overs? You have so much left, yet who wants to eat them again? How about reinventing them? Last weekend we had Tacos and Spanish Rice. I froze the left overs and decided we could just eat what was left later, but the more I looked at it I knew we didn’t have enough to make the same thing for dinner so I thought…. How about Taco Salads.

Taco Bowls:
Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof pan. Place smaller pan 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).


  • Refried Beans (8oz of bacon cooked add 1/2 onion to bacon and it’s drippings. Cook onion until tender then add canned refried beans, and a little chicken broth to thin .. Perfect!)
  • Spanish Rice
  • Taco Meat
  • Cheese
  • Lettuce
  • Tomato
  • Sour Cream

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