Tostada Salad

I'm a bit behind - it's the last full week of school, next week is finals. Yikes. Our Taco Tuesday dinner was a Tostada Salad. I used flour tortillas and baked them in the oven over a small bowl set on top of an empty can (all this on a cookie sheet). I first got the tortillas wet and then sprayed them a bit with canola oil. I baked them one at a time at 400 for about 5-8 minutes until they looked brown. Then I took them off the can and set them on the cookie sheet and baked a little longer until the inside of the shell was browned as well.














For the salad:

Romaine lettuce, chopped in thin ribbons
sliced black olives
avocado, diced
red bell pepper, diced
grape tomatoes, halved
1 pkg smart ground taco/burrito flavor - browned on stovetop

Mix together with a dressing made from ranch dressing and spicy salsa to taste.

These were really good - the shells were nice and crispy but didn't have that fried, oily taste. The salad was a nice mixture of flavors - even Hallie, who hates Taco Tuesdays, liked it. I made hers with just ranch because she's not as fond of spicy things. But she ate the whole thing!