Beefy Taco Salad

• 1 pound extra lean ground beef
• Vegetable cooking spray
• 1 small onion, chopped
• 1 garlic clove, pressed
• 1 tablespoon fajita seasoning
• 1 (12-ounce) jar salsa verde, divided
• 6 (8-inch) flour tortillas
• 1/2 head iceberg lettuce, shredded
• Garnish: chopped fresh tomatoes

1. Cook beef in a nonstick skillet coated with cooking spray 7 minutes or until beef crumbles and is no longer pink. Drain and pat dry with paper towels; set beef aside.
2. Saute onion in skillet coated with cooking spray 5 minutes. Add garlic, and saute 1 minute. Return beef to skillet. Add fajita seasoning and 1/2 cup salsa verde. Cook over medium-high heat 3 minutes or until thoroughly heated and liquid is evaporated.
3. Coat both sides of 1 tortilla with cooking spray. Place tortilla inside a 7-inch oven-safe bowl. Place bowl on a baking sheet.
4. Bake at 350u0b0 for 10 to 15 minutes or until golden. Remove tortilla from bowl; bake 5 more minutes. 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.)
5. Spread 1/4 cup Smashed Pinto Beans evenly over bottom of each tortilla shell. Sprinkle evenly with lettuce and beef mixture. Top evenly with Chunky Avocado Sauce. Serve with remaining salsa verde. Garnish, if desired.
6. *Canned fat-free refried beans may be substituted.
7. Note: Salsa verde, also called green salsa, may be found in the Mexican food aisle of supermarket.

beef, vegetable cooking spray, onion, garlic, fajita seasoning, salsa verde, flour tortillas, tomatoes

Taken from www.myrecipes.com/recipe/beefy-taco-salad (may not work)