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.


Reduced-Calorie Taco Salad


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Prep Time: 35 mins
Total Time: 45 mins
Servings: Makes 4 servings.
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Ingredients
 
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  • 4,    6- or 8-inch corn tortillasOn Sale
  •     Nonstick cooking sprayOn Sale
  • 3/4  pound  lean ground beef or turkeyOn Sale
  • 1    medium onion, choppedOn Sale
  • 1    clove garlic, mincedOn Sale
  • 1  8-ounce  can tomato sauceOn Sale
  • 1  tablespoon  vinegarOn Sale
  • 1/2  teaspoon  ground cuminOn Sale
  • 1/4  teaspoon  crushed red pepperOn Sale
  • 4  cups  shredded lettuceOn Sale
  • 1/2  cup  chopped green or red sweet pepperOn Sale
  • 1/4  cup  finely shredded cheddar cheese (1 ounce)On Sale
  • 12    cherry tomatoes, halvedOn Sale

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

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Layered Taco Salad
Layered Taco Salad

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