Tiny Tacos

Submitted by Chris Baxter

10 Tostitos Baked Scoops
1/4 cup finely shredded romaine lettuce
2 tbsp finely chopped tomatoes
1/2 ounce (about 2 1/2 tbsp) finely shredded Cabot's 75% Light Cheddar cheese, or your favorite low-fat Cheddar
1 tsp lower-sodium taco seasoning
2 ounces 96% lean ground beef
1 tbsp mild or hot red taco sauce

Arrange the Scoops side by side on a plate.

Mix the lettuce, tomatoes, and cheese in a medium bowl until will combined. Divide evenly amount the Scoops (about 1 1/2 tsp per Scoop).

Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.

Preheat a small nonstick skillet over medium-high heat. Put in the beef. Use wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop the lettuce mixture (about 1 teaspoon in each). Dollop the top of each with taco sauce. Serve immediately.