Recipe by Don Miguel
A twist on the traditional taco salad, this quick and easy recipe makes a meal in minutes.
- Heat the oven to 425°F.
- Line baking sheet with aluminum foil, or use ovenproof platter, and spread mini tacos in single layer on baking sheet. Bake 8-10 minutes or until golden and heated through. Remove mini tacos from baking sheet and cut each mini taco in half.
- In small mixing bowl, whisk together taco sauce and sour cream to make creamy dressing.
- Serve salad topped with a dollop of guacamole.