Four 9 ~ to 10 ~ inch flour tortillas
6 ounces extra ~ lean ground beef
1/2 cup bottled taco sauce
1/2 teaspoon ground cumin
8 cups shredded romaine lettuce
1/4 cup shredded cheddar cheese
2 cups coarsely chopped tomatoes
1 can { 15 ounces } kidney beans, rinsed and drained
1 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped red onion
1/4 cup  sour cream
Directions:
Heat oven to 350°. To form the tortillas into bowl shapes, put two 1½ ~ quart ovenproof bowls, upside down on a cookie sheet and place a tortilla over each. Bake 14 to 16 minutes until lightly browned and crisp. Lift off of the bowls and let cool on wire rack. Bake remaining tortillas.
Meanwhile cook ground beef in a medium ~ size skillet over medium heat until done, about 5 to 7 minutes. Breaking up meat with a spoon, drain off any fat. Add taco sauce and cumin, bring to a boil over medium ~ high heat. Reduce heat to medium ~ low and simmer 5 to 7 minutes until thickened.
To assemble; put lettuce and tomatoes in tortilla "bowls." Spoon in some meat mixture, then sprinkle with beans, bell pepper and onion. Top with sour cream and Cheddar cheese.
Servings: 4