Reduced-Calorie Taco Salad
With this healthy recipe that calls for lean ground beef or turkey and homemade baked tortilla bowls, you can enjoy this favorite Tex-Mex salad and still lose weight.
Prep Time:
35 mins
Total Time:
45 mins
Servings:
Makes 4 servings.
Ingredients
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4, 6- or 8-inch corn tortillas
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Nonstick cooking spray
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3/4 pound lean ground beef or turkey
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1 medium onion, chopped
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1 clove garlic, minced
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1 8-ounce can tomato sauce
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1 tablespoon vinegar
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1/2 teaspoon ground cumin
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1/4 teaspoon crushed red pepper
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4 cups shredded lettuce
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1/2 cup chopped green or red sweet pepper
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1/4 cup finely shredded cheddar cheese (1 ounce)
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12 cherry tomatoes, halved
Directions
1.
For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups.
2.
Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat.
3.
Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
4.
Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.
Make Ahead Tip
Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze up to 1 month.
Nutrition information
Calories 278, Total Fat 11 g, Cholesterol 67 mg, Sodium 440 mg, Carbohydrate 24 g, Fiber 4 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Layered Taco Salad
For a spicier version of this pretty, tiered salad, use Monterey Jack cheese with peppers.
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