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  • 1 lb lean ground beef
  • 1 onion, chopped
  • 2 tbsp Homemade Taco Seasoning
  • 1 tsp salt
  • 1-19oz (250 mL) cup red kidney beans, rinsed and drained
  • 1 head Iceberg lettuce, chopped
  • 2 Tomatoes, chopped
  • 1 cup Tex-Mex Cheese, shredded
  • 1 package whole wheat tortilla wraps, medium


  • 1 cup plain Greek yogurt
  • 1 1/2 tbsp red wine vinegar
  • 1/4 tsp EACH cumin, garlic powder, paprika, chili powder
  • 1 tbsp parsley, chopped
  • Salt and pepper

In a non-stick skillet over medium-high heat; cook beef, breaking up with the back of a spoon, until no longer pink. Drain fat if necessary. Add onion, taco seasoning and salt. Lower heat and cook until onions are tender and beef is cooked until well done. Flip over a standard sized muffin tin so the bottom is facing up, in between the grooves shape the tortilla shell into a bowl by pinching each side. Spray with canola oil and bake at 350˚F for 20 minutes until browned and crispy. In a small bowl or jar add all salad dressing ingredients together, blend until combined; set aside. Place all toppings, lettuce, tomato, cheese and beans in small serving dishes for family style self-serve taco salad bowls.

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