| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Home4 | 1 | Servings |
INGREDIENTS
| 4 | Tortillas | |
| 1 | T | Olive oil |
| 1 | lb | Lean ground lamb |
| 1 | t | Cumin |
| 1/2 | c | Plain yogurt |
| 1 | t | Minced garlic |
| 3 | T | Lime juice |
| 3 | T | Chopped cilantro |
| 8 | Cherry tomatoes – quartered | |
| 1 | c | Diced cucumber |
| 1 | Head romaine lettuce – | |
| shredded |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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