TACO SHELL SALAD RECIPES

Steps:

• Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
• When no longer pink add dry seasoning and mix well.
• Add the onion, pepper, water and tomato sauce and cover.
• Simmer on low for about 20 minutes.
• Divide the meat equally between the 4 meal prep containers.
• Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice; transfer to 4 small containers.
• Divide the lettuce in 4 ziplock bags.
• Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
• To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
• Top with the meat, pico de gallo, cheese and finish with dressing.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. , Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates., In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream.