Heat oven to 400°F (200°C). Arrange the mini tortilla bowls upside down or upright on an ungreased cookie sheet, leaving space between each one. Lightly brush the entire surface of the bowls with vegetable oil to coat them entirely. Bake 4 to 5 minutes or until the rims are browned—bowls will get crisp as they cool. Remove from oven and set the crisped bowls aside to cool completely before filling.

In a 10-inch (25 cm) nonstick skillet, add the lean ground beef and cook over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked and no longer pink; drain any excess fat. Sprinkle the package Old El Paso taco seasoning mix evenly over the cooked beef. Cook, stirring occasionally, until the beef is coated with seasoning and the seasoning mix is well distributed.

To serve, place the crisped mini tortilla bowls on a serving platter. Divide the finely shredded lettuce evenly among the bowls, then spoon the seasoned taco meat evenly over the lettuce in each bowl. Top each mini taco salad bowl with your Make it FRESH toppings and serve immediately.