Method

1. In a non-stick skillet over medium-high heat; cook beef, breaking up with the back of a spoon, until no longer pink. Drain fat if necessary.
2. Add onion, taco seasoning and salt.
3. Lower heat and cook until onions are tender and beef is cooked until well done.
4. Flip over a standard sized muffin tin so the bottom is facing up, in between the grooves shape the tortilla shell into a bowl by pinching each side.
5. Spray with canola oil and bake at 350˚F for 20 minutes until browned and crispy.
6. Place all toppings, lettuce, tomato, cheese and beans in small serving dishes for family style self-serve taco salad bowls.