Greek lamb salad in tortilla bowls
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tortillas | |
| 1 | tablespoon | Olive oil |
| 1 | pounds | Lean ground lamb |
| 1 | teaspoon | Cumin |
| ½ | cup | Plain yogurt |
| 1 | teaspoon | Minced garlic |
| 3 | tablespoons | Lime juice |
| 3 | tablespoons | Chopped cilantro |
| 8 | Cherry tomatoes - quartered | |
| 1 | cup | Diced cucumber |
| 1 | Head romaine lettuce - shredded | |
Directions
Directions: To make the tortilla bowls, form aluminum foil molds and place them open side down on a baking sheet. Spray each tortilla with cooking spray and place over the mold. Bake at 425 degrees for 8-10 minutes until golden. To make the salad, heat the olive oil in a large skillet. Add the lamb and cumin and cook until crumbly and no longer pink. Drain and set aside. Combine the yogurt, garlic, lime juice, cilantro, tomatoes, and cucumber in a mixing bowl. Fill each tortilla bowl with a small handful of shredded romaine. Top with the cooked lamb and a spoonful of dressing.
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