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Greek Lamb Salad in Tortilla Bowls

4 Tortillas
1 tb Olive oil
1 lb Lean ground lamb
1 ts Cumin
1/2 c Plain yogurt
1 ts Minced garlic
3 tb Lime juice
3 tb Chopped cilantro
8 Cherry tomatoes - quartered
1 c Diced cucumber
1 Head romaine lettuce - shredded


To make the tortilla bowls, form aluminum foil molds and place them open side down on a baking sheet. Spray each tortilla with cooking spray and place over the mold. Bake at 425 degrees for 8-10 minutes until golden. To make the salad, heat the olive oil in a large skillet. Add the lamb and cumin and cook until crumbly and no longer pink. Drain and set aside. Combine the yogurt, garlic, lime juice, cilantro, tomatoes, and cucumber in a mixing bowl. Fill each tortilla bowl with a small handful of shredded romaine. Top with the cooked lamb and a spoonful of dressing.


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