I made these a little differently. First of all, I used chicken breasts simmered in a bottle of salsa verde then shredded (5 breasts in 16 oz. of salsa verde (find it in the Mexican food isle), with 2 tsp. chicken bouillon, simmered on low heat for about an hour, then shredded), in place of the ground beef. I left out the carrots. I added black beans to the toppings. For the lettuce, I would leave out the dressing next time. With all of the other stuff going on it, it doesn't really need mayo-salsa. A great way to form tortilla bowls that I learned from Rachael Ray: spray slightly warmed flour tortillas with cooking spray and fold into jumbo-sized muffin cups and bake. They make more reliable bowls than the foil method. And I love the added taste when you sprinkle them with chili powder. I used a combo of chili powder and cumin, and it was great!