Taco Salad

Taco Salad

Taco seasoned ground beef
Black beans or refried beans
Tomatoes, chopped
Green Sweet bell pepper, chopped
Anaheim Chili pepper, finely chopped
Cheese, shredded (optional)

Prepare tortilla bowls by lightly brushing tortillas with a small amount of water or olive oil spray. Spray olive oil into small oven safe bowls (ceramic cereal bowls work well). Press tortillas, coated side up into bowls. Place a ball of tinfoil into each tortilla to keep the bowl shape. Bake in a preheated 350° F for 10-15 minutes or until light brown. Remove foil and cool.

Prepare ground beef and beans. Chop lettuce, tomatoes, peppers and shred cheese. In a large bowl combine lettuce, tomatoes, corn, peppers and cheese. Divide among the tortilla bowls, then top with beef, beans and salsa.

We ate these growing up but deep fried the bowls. I love the taste of the deep fried tortilla bowls but wanted to find something without the additional fat. The tortillas bake well in the oven and have the perfect crispness to hold the bowl shape for the salad. We also enjoy this salad with a warm soft tortilla as the bowl instead of baking the tortillas into a crispy bowl.

1 comment:

HawkLady said...

THANKS so very much for your work in coming up with such things as taco seasonings w/o all those awful ingredients. For the past 18yrs I have been struggling with autoimmune problems I thought just happened until RECENTLY...have been VEGAN for 2 months and still having bloating and stumbled upon a site about MSG etc.. and HERE I found you. THANKS SO MUCH for your wonderful RECIPES. I am hoping this is main problems!!
Linda Lee