Tuesday, July 13, 2010

Taco Salad

I love the taco bowl in this recipe. It's baked so it's a lot healthier than a fried taco bowl but it still has the same crispiness. I love taco salads and this one is delicious!

Printable Recipe

Taco Salad
6 large flour tortillas
1 lb ground beef
1 can black beans, rinsed and drained
2/3 cup salsa plus more for serving
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
1/4 cup chopped cilantro
2 tomatoes, chopped
2 avocados, chopped
shredded cheese
ranch dressing 

Preheat oven to 425. Shape aluminum foil into 4-inch balls. On a baking sheet, place tortillas on aluminum foil balls so they drape over the sides. Spray with cooking spray. Bake for 8-10 minutes until crispy and golden. Brown ground beef and drain. Add salsa, black beans, chili powder, garlic powder, and cumin. Simmer for about 15 minutes. Combine iceberg, romaine, and cilantro. Place meat mixture in taco bowls. Top with lettuce, tomatoes, avocados, and cheese. Serve with ranch dressing and salsa. 

Serves 6

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