Taco Salad - cooking recipe

Ingredients

4 (9 to 10-inch) flour tortillas
6 oz. extra lean ground beef
1/2 c. bottled taco sauce
1/2 tsp. ground cumin
8 c. shredded romaine lettuce
2 c. coarsely chopped tomatoes
1 (15 oz.) can kidney beans, rinsed and drained
1 c. coarsely chopped green bell pepper
1/2 c. coarsely chopped red onion
1/4 c. nonfat sour cream
1/4 c. shredded low-fat Cheddar cheese

Preparation

Heat oven to 350\u00b0.
Put 2 1/2-quart ovenproof bowls upside down on a cookie sheet and place tortilla on each.
Bake 14 to 16 minutes, until lightly browned and crisp.
Lift off bowls and let cool on wire rack.
Bake remaining tortillas.