Saturday, July 19, 2008

Taco Salad

Taco Salad
Taco Salad,
originally uploaded by Lakenvelder.
This is a budget meal lower in fat than the normal taco salad because you bake the shell instead of frying. Oven safe bows and cooking spray is how you create the shell. You can further reduce the fat of this by using non-fat refried beans or pinto beans smashed.


1 pound lean ground beef
vegetable cooking spray
1 small onion , chopped
a garlic clove, shopped
1 tablespoon fajitas seasoning
1 jar (12 oz) of salsa
6 (8 inch) flour tortilla
smashed Pinto beans or refried beans ( around two cans or more)
1/2 head iceberg lettuce, shredded
Garnish, sour cream and chopped tomatoes

Cook the beef in a skillet coated with cooking spray until the beef is not longer pink.( around 7 minutes)Set aside.
Saute onion in skillet coated with cooking spray 5 minutes Add garlic and saute 1 minute, Return beef to skillet. Add fajitas seasoning and 1/2 cup salsa. Cook over medium-high heat 3 minutes or until thoroughly heated and liquid is evaporated.

Cat both sides of one tortilla with the cooking spray and place into a bowl. Place the bowl on a cookie sheet.

Bake for 10 minutes or until crisp in a 350 degree oven. Repeat with remaining tortillas. I used 5 bowls at a time with good results.

Spread the beans evenly over the bottom of each tortilla shell. Add lettuce and beef, Top with desired toppings.

Serving for 6.

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