Taco Salad

345 calories 34 G carbs 9 G fiber 20 G protein

Taco Salad
Taco Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    tortilla shells

  • 8

    ounces lean ground beef or ground turkey

  • 3

    cloves garlic, minced

  • 1

    15-ounce can dark red kidney beans or black beans, rinsed and drained

  • 1

    cup bottled salsa

  • 3/4

    cup frozen whole kernel corn

  • 6

    cups shredded leaf or iceberg lettuce

  • 1

    cup chopped tomatoes

  • 1

    cup chopped green sweet pepper

  • 1/2

    cup thinly sliced green onions

  • 1

    cup chopped avacado

  • 3/4

    cup shredded sharp cheddar cheese

  • dairy sour cream and bottled salsa (optional)

Directions

In a medium saucepan cook ground beef and garlic until beef is brown. Drain off fat. Stir in beans, 1 cup salsa, and thawed corn. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Meanwhile, in a very large bowl combine lettuce, tomatoes, sweet pepper, and green onions. To serve, divide lettuce mixture among the shells. Top each serving with some of the meat mixture and avocado. Sprinkle with cheese. If desired, serve with sour cream and additional salsa. Tortilla Shells: Preheat oven to 350 degrees. Lightly brush one side of six 9-10 inch flour tortillas with vegetable oil or lightly coat with nonstick cooking spray. Coat six small oven-safe bowls with nonstick cooking spray. Press tortillas, coated sides up, into prepared bowls; place a ball of foil in each tortilla cup. Bake about 15 minutes or until light brown. Remove foil; let cool. Remove cups from bowls. Serve immediately or store in airtight container for up to 5 days.

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