Directions: 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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|Serving Size: 1 Serving (4530g)|
|Recipe Makes: 1|
|Calories from Fat: 4548 (60%)|
|Amt Per Serving||% DV|
|Total Fat 505.4g||674 %|
|Saturated Fat 212.6g||1063 %|
|Monounsaturated Fat 203.9g|
|Polyunsanturated Fat 49.4g|
|Cholesterol 1493.7mg||460 %|
|Sodium 1650.6mg||57 %|
|Potassium 10043.6mg||264 %|
|Total Carbohydrate 366.3g||108 %|
|Dietary Fiber 67.4g||270 %|
|Sugars, other 298.9g|
|Protein 396.5g||566 %|
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Calories per serving: 7580
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