photo 1 (77)Ingredients:

1/2 lb extra lean ground beef
6 tsp taco seasoning (1/2 packet), reserve 1 1/4 tsp of remaining taco seasoning for dressing
1/3 c water
5 tbsp Bolthouse Ranch dressing (found in refrigerated produce section of grocery)
5 tortilla shells (I suggest using white flour tortillas, as they crisp the best when baked)
1 1/4 c fat free refried beans
1/2 c + 2 tbsp fat free cheddar cheese, shredded
1 bag shredded lettuce
5 tbsp taco sauce (I like Ortega brand)
optional toppings:
diced tomato


1. Preheat oven to 350. Lightly brush front and back of each tortilla shell with photo 2 (76)olive oil. Turn a regular size muffin pan upside down and press each tortilla into the spaces between the muffin cups (you could also use a tortilla bowl if you have one). It might be necessary to use two muffin pans or do it in two batches. Bake shells for 8-10 minutes or until golden brown.  Let set on cooling rack when finished baking.
2. Brown hamburger in skillet over medium-high heat. Drain excess liquid and discard. Reduce heat to low. Add 1/2 packet of taco seasoning and water to hamburger. Stir to mix well. Simmer on low until water is absorbed into meat.
3. In a small dish, combine ranch dressing and 1 1/4 tsp taco seasoning. Stir to combine. 
4. Assemble taco salad bowls as follows:
1 tortilla bowl filled with a handful of shredded lettuce.  Top with 1/4 c hamburger mixture, 1/4 c refried beans, and 1/8 c (or 2 tbsp) shredded cheese. Drizzle with 1 tbsp seasoned ranch and 1 tbsp taco sauce. Add any optional or additional toppings, if desired.
Yields 5 servings, serving size 1 taco salad bowl
5 points on Weight Watchers Points+ System (if assembled with amounts and ingredients suggested)
*add additional points for any additional toppings