Tiny Taco Salads Recipe | Brandi Milloy | Food Network

Ingredients

• Vegetable oil, for the skillet
• 8 ounces lean ground beef
• Kosher salt and freshly ground black pepper
• 1/2 cup shredded lettuce
• 24 tortilla chip cups, such as Tostitos Scoops
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup salsa
• 1/4 cup sour cream
• 1/4 cup guacamole
• 12 cherry tomatoes, sliced in half
• Fresh cilantro leaves, for garnish