Baked Taco Bowl Salad

• 4 (10 inch) flour tortillas, room temperature
• nonstick cooking spray
• kosher salt
• 1 (1 ounce) envelope taco seasoning (Lawry's)
• 1 lb ground beef
• 4 cups lettuce leaves
• 1 large tomatoes, chopped
• 1/2 cup sliced green onion, divided
• 1/2 cup sliced ripe olives, divided
• 1 cup shredded cheddar cheese (about 4 oz )
• sour cream (optional)
• salsa (optional)

1. Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
2. Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
3. In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
4. TO SERVE:
5. Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.

flour tortillas, nonstick cooking spray, kosher salt, taco, ground beef, lettuce leaves, tomatoes, green onion, olives, cheddar cheese, sour cream, salsa

Taken from www.food.com/recipe/baked-taco-bowl-salad-314075 (may not work)