6 (6-inch) flour tortillas
1 lb. ground beef
1 (15 oz.) can chili beans
1 head lettuce, chopped
1 bunch green onions, chopped
2 tomatoes, chopped
1 medium pkg. tortilla chips, crushed
1 c. shredded Monterey Jack cheese with jalapeno peppers

Preheat oven to 425°F. Line 2 baking sheets with foil. Divide 6 inverted 6-ounce custard cups among baking sheets. Place 3-inches apart. Spray tortillas with cooking spray. Drape one over each cup.

Bake until lightly browned and crisp, about 8 minutes. Cook beef until browned; drain. Add beans; simmer, stirring frequently, for 5 minutes. Invert tortilla bowls. Layer lettuce, beef, green onions and tomatoes and sprinkle with chips and cheese.