Heat the oven to 400°F. Place 4 (4-ounce) custard cups upside-down in a shallow baking pan. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray.Bake for 10 minutes or until the edges of the tortillas are golden. Let cool.Season the beef with the garlic powder.Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.Stir the picante sauce, dressing, onions and tomatoes in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through.Arrange 1 cup greens in each tortilla cup. Spoon the beef mixture over the greens.
4 flour tortilla, warmed1 pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips0.5 teaspoon garlic powderor 2 cloves garlic, minced1 tablespoon vegetable oil0.5 cup Pace® Picante Sauce0.25 cup prepared Italian salad dressing4 green onion, cut into 1-inch pieces1 cup cherry tomatoescut in half4 cups mixed salad greenstorn into bite-sized pieces
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