Taco Salad

• 6 whole Tortllas, Raw If You Can Find Them
• 6 pinches Salt
• 20 ounces, weight Ground Turkey
• 1 Tablespoon Chili Powder
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Dried Oregano
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1/2 teaspoons Sweet Paprika
• 1-1/2 teaspoon Cumin
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• Your Preferred Add-ins, Such As Shredded Lettuce, Cheese, Salsa, Guacamole, Sour Cream, Etc.

1. I make my own bowls in a tortilla bowl maker. These are baked, not fried. I found mine online at Amazon. If you ask me, raw tortillas are tastier than pre-baked. My grocery store carries them in the cold case, next to the butter.
2. 1. Preheat the oven to 375F.
3. 2. Spray the mold with some oil, line it with a tortilla, spray the tortilla with more oil, and sprinkle it with a little pinch of salt.
4. 3. Bake for 10-12 minutes. Repeat if necessary depending on how many molds you have.
5. 4. While the tortillas are baking, brown up the ground turkey with the seasonings. It sounds like a lot of work, but once you have all of these spices on hand, it goes very quickly.
6. The rest of the spread consists of pre-bagged shredded lettuce, shredded cheese, salsa, guacamole, sour cream, etc. Just set it all out in pretty bowl, and let your crew assemble their own salads.

whole tortllas, salt, weight ground turkey, chili powder, ubc, ubc, ubc, ubc, sweet paprika, cumin, ubc, ubc, shredded lettuce

Taken from tastykitchen.com/recipes/salads/taco-salad-5/ (may not work)