Taco Salad
This makes a large salad, I used smaller tortillas and could feed more like 8 with this recipe. The sour cream and avocado are optional, but for me Mexican food just isn’t as good without avocados and sour cream!
Nutritional Information: 4 servings Calories: 500 · Fat: 19g · Cholesterol: 80mg · Sodium: 1110mg · Carbohydrates: 47g · Fiber 7g · Protein: 38g · WW+: 13pts
Ingredients:
Taco Meat
1 t. canola oil
1 onion, chopped fine
2 T. chili powder
3 garlic cloves, minced
1 lb lean organic ground beef
1 can (8oz) tomato sauce
1/2 cup low sodium chicken broth
2 t. cider vinegar
1 t. packed light brown sugar
salt and pepper to taste
Salad
4 flour tortillas; vegetable oil spray
2 romaine lettuce hearts, shredded
1 15oz can black beans, rinsed
8 oz cherry or grape tomatoes, chopped
2 scallions, sliced thin
1/4 cup cilantro
2 T. lime juice
2 oz reduced fat shredded Mexican cheese blend
(1/2 cup) sour cream and avocado (optional)
Directions:
1. For taco meat; heat oil in 12 in. nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 min. Stir in chili powder and garlic and cook until fragrant, about 30 seconds. Add ground beef and cook, breaking up meat with wooden spoon, until almost cooked through but still slightly pink, about 2 min. Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 min. mixture will be saucy. Off heat , season with salt and pepper to taste.
2. For salad; adjust oven racks to upper middle and lower middle positions and heat oven to 425 degrees. arrange 4 oven safe soup bowls upside down on 2 rimmed baking sheets. Place tortillas on plate, over with damp paper towel, and microwave until warm and pliable about 30 seconds.
3. Generously spray both sides of tortillas with oil spray. Drape tortillas over soup bowls, pressing top flat and pinching sides to creat4 sided bowl. Bake until tortillas are golden and crisp, 10-15 min. switching and rotating sheets halfway through baking. Let cool upside down.
4. Combine lettuce, beans, tomatoes, scallions, and 2 T. cilantro in large bowl; toss with lime juice and season with salt and pepper to taste. Place tortilla bowls on individual plates. Divide salad among bowls, top with taco meat, avocados, sour cream, and remaining 2 T. cilantro. Serve.
