1. Preheat oven to 350°F. For tortilla bowls, coat eight 10-ounce custard cups with cooking spray; set aside. Stack tortillas and wrap in foil. Bake about 10 minutes or until warm and softened. Lightly coat both sides of warm tortillas with cooking spray and carefully press into the prepared cups. Bake about 20 minutes more or until golden and crisp. Remove from cups and cool on wire racks.

2. Meanwhile, in a large skillet heat oil over medium heat. Add onion and garlic; cook until tender, stirring occasionally. Add ground turkey; cook until brown, using a wooden spoon to break up turkey as it cooks. Stir in tomato sauce, vinegar, cumin, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until mixture reaches desired consistency. Cool completely.

3. Layer tortilla bowls between paper towels and place in a freezer container with paper towels crumpled around sides to protect the bowls. Transfer turkey mixture to a 1-quart freezer container or bag. Seal and freeze tortilla bowls and turkey mixture for up to 3 months.

4. To serve, thaw tortilla bowls and turkey mixture in the refrigerator overnight. Fill tortilla bowls with lettuce, turkey mixture, tomatoes, cheese, and, if desired, salsa.

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High Fiber