Half-Baked Taco Salad
I've always adored taco salad, but I wanted to find a way to retain the large portions that the meal typically offers, retain the sharp flavor of the cheeses and meat mixture, but reduce the complexity and calories involved in having a bread product. This is the result and I'm quite addicted to it. I made slight changes to 'Taco Seasoning I' for the spicing, but otherwise hit upon the idea of pre-baking the salad before applying meat, tomato, and salsa, and quite like how the romaine gets crispy along the edges.
You can scoop portions of the salad with the bell pepper slices.
Black beans may substitute well for kidney beans and adding corn kernels might work.
I have happily used iceberg lettuce in the past, but it doesn't bake as as nicely as romaine.
Slice your bell peppers along the edges so that you end up with wide scoop-shaped, sections.