Baked Taco Bowl Salad - cooking recipe

Ingredients

4 (10 inch) flour tortillas, room temperature
nonstick cooking spray
kosher salt
1 (1 ounce) envelope taco seasoning (Lawry's)
1 lb ground beef
4 cups lettuce leaves
1 large tomatoes, chopped
1/2 cup sliced green onion, divided
1/2 cup sliced ripe olives, divided
1 cup shredded cheddar cheese (about 4 oz )
sour cream (optional)
salsa (optional)

Preparation

Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
TO SERVE:
Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.