Taco Salad

11 ingredients
5 steps

Ingredients

  • 4 (9 to 10-inch) flour tortillas
  • 6 oz. extra lean ground beef
  • 1/2 c. bottled taco sauce
  • 1/2 tsp. ground cumin
  • 8 c. shredded romaine lettuce
  • 2 c. coarsely chopped tomatoes
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 c. coarsely chopped green bell pepper
  • 1/2 c. coarsely chopped red onion
  • 1/4 c. nonfat sour cream
  • 1/4 c. shredded low-fat Cheddar cheese

Directions

  1. 1
    Heat oven to 350°.
  2. 2
    Put 2 1/2-quart ovenproof bowls upside down on a cookie sheet and place tortilla on each.
  3. 3
    Bake 14 to 16 minutes, until lightly browned and crisp.
  4. 4
    Lift off bowls and let cool on wire rack.
  5. 5
    Bake remaining tortillas.

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