Vegetarian Taco Salad (Taste of Home)

• 4 whole wheat tortillas
• 6 cups romaine lettuce, shredded
• 12 cup pinto beans, rinsed and drained
• 1 tomatoes, chopped
• 14 cup cheddar cheese (recipe calls for reduced-fat cheddar, no thanks)
• 14 cup green onion, chopped
• 2 tablespoons olives, drained and sliced
• jalapeno pepper, sliced
• 12 cup sour cream (recipe calls for fat-free sour cream, no thanks)
• 2 tablespoons ranch salad dressing (recipe calls for fat-free ranch, no thanks)
• 1 teaspoon taco seasoning
• 14 teaspoon hot pepper sauce

1. Place four 10 ounce custard cups upside down in a shallow baking pan and set aside.
2. Place the tortillas in a single layer on ungreased baking sheets.
3. Bake at 425 for 1 minute.
4. Place tortilla over each custard cup, pinching sides to form a bowl shape.
5. Bake for 7 to 8 minutes or until crisp.
6. Remove tortillas from cups to cool on wire racks.
7. In a large bowl, combine the romaine, beans, tomatoes, cheese, onions, olives, and jalapenos.
8. In a small bowl, whisk the dressing ingredients.
9. Pour over the salad and toss to coat.
10. Serve salad in the tortilla bowls.

whole wheat tortillas, romaine lettuce, pinto beans, tomatoes, cheddar cheese, green onion, olives, jalapeno pepper, sour cream, ranch salad dressing, taco, hot pepper

Taken from www.food.com/recipe/vegetarian-taco-salad-taste-of-home-505973 (may not work)