Use whole-wheat Hy-Vee tortillas to make homemade edible taco bowls for a healthy, easy, and quick weeknight meal.

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Taco Salad Bowls

Make Taco Seasoning: In a small bowl, whisk together chili powder, cumin, paprika, crushed red pepper, salt, garlic and onion powder, oregano, and black pepper. Set aside.

Make Baked Tortilla Taco Bowls: Preheat oven to 375 degrees. Spray two tortillas with nonstick spray and season with chili powder and salt. Place on an upside-down muffin tin and bake for 7 minutes or until golden brown and crispy.

Meanwhile, make Taco Salad: Heat olive oil in a large skillet over medium heat. Add onions. Cook 2 to 3 minutes or until softened. Add ground turkey. Cook, stirring occasionally to break up large pieces until turkey is cooked through (165 degrees). Add Taco Seasoning. Cook and stir 1 minute more until well distributed. 

Assemble Taco Salad Bowls: Place Baked Tortilla Taco bowls on two plates. Top with even amounts of lettuce, ground turkey mixture, black beans, tomatoes, and shredded cheese. Just before serving, mix Greek yogurt and Catalina salad dressing together. Place a dollop on each taco bowl. 