Taco Salad

Serve the salad filling in a baked whole wheat tortilla in the shape of a shell. The shell is much lower in calories and fat than the typical fried version.


Taco Salad

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Ingredients
  • 4 6- to 8-inch
    whole wheat or plain flour tortillas
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  •  
    Nonstick cooking spray
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  • 12 ounces
    lean ground beef or uncooked ground turkey
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  • medium onion, chopped
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  • clove garlic, minced
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  • 1 8-ounce
    can tomato sauce
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  • 1 tablespoon
    cider 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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  • 1/4 cup
    shredded reduced-fat cheddar cheese (1 ounce)
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  • 1/4 cup
    chopped green or red sweet pepper (optional)
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  • 12 
    cherry tomatoes, quartered
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Directions
1.
For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree oven for 10 minutes. Coat four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in the 350 degree oven for 10 to 15 minutes or until golden and crisp. Cool; remove from custard cups.
2.
Meanwhile, in a large skillet cook beef, onion, and garlic until beef is brown and onion is tender. Drain fat.
3.
Stir tomato sauce, vinegar, cumin, and crushed red pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
4.
Place tortillas on 4 serving plates. Line tortillas with lettuce. Spoon beef mixture into tortillas. Sprinkle with cheese, sweet pepper, if desired, and tomatoes.

Make-Ahead Directions
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 for up to 1 month.

Nutrition information
Per serving: Calories 297, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 59 mg, Sodium 575 mg, Carbohydrate 23 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 1, Lean Meat 2, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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