| 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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