Cooking Directions

• Heat the oven to 400°F. Place 4 (4-ounce) custard cups upside-down in a shallow baking pan. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray.
• Bake for 10 minutes or until the edges of the tortillas are golden. Let cool.
• Season the beef with the garlic powder.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
• Stir the picante sauce, dressing, onions and tomatoes in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through.
• Arrange 1 cup greens in each tortilla cup. Spoon the beef mixture over the greens. 

Ingredients

• 4 flour tortilla, warmed
• 1 pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips
• 0.5 teaspoon garlic powderor 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 0.5 cup Pace® Picante Sauce
• 0.25 cup prepared Italian salad dressing
• 4 green onion, cut into 1-inch pieces
• 1 cup cherry tomatoescut in half
• 4 cups mixed salad greenstorn into bite-sized pieces