EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/7951/
Taco Salad
Yield: 4 servings
Ingredients
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Tortilla Bowls: |
| 4 |
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(8- inch) flour or whole wheat tortillas
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Nonstick cooking spray
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Tacos: |
| 1 |
pound |
ground beef
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| 1 |
package |
(about 1.25 oz.) taco seasoning mix
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| 1 |
package |
(12 ounces) mixed salad greens
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| 1 |
cup |
black beans (from a 15 ounce can, rinsed and drained)
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| 1 |
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medium tomato, chopped
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| 1 |
cup |
(4 ounces) shredded Mexican cheese
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Suggested Toppings: |
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Sliced avocado or guacamole
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Sliced black olives
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Chopped red onion
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Sour cream
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Prepared Ranch or Avocado Ranch dressing
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Directions:
Tortilla Bowls:
Preheat oven to 425 degrees F
Lightly spray both sides of each tortilla with nonstick cooking spray. Press each tortilla into a 1-quart oven safe bowl to form a bowl shape. Place on baking sheet. Bake 10 minutes or until edges are browned. Cool for 3 minutes. Remove tortillas from bowls; cool completely. Tortilla bowls can be prepared in batches.
Tacos:
Brown ground beef in large skillet over medium heat 8 to 10 minutes breaking up into 1/2- inch crumbles. Drain any remaining fat.
Stir in taco seasoning mix and water according to package directions.
Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat.
Divide salad greens into tortilla bowls.
Top with seasoned beef, beans, tomatoes, cheese and any added toppings that you choose.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/7951/