Taco Salad (Light And Healthy) - cooking recipe

Ingredients
    6 (1 3/4 ounce) low-fat flour tortillas
    16 ounces 94% lean ground beef
    1 1/4 cups water, divided use
    1 tablespoon chili powder
    1/2 teaspoon cumin
    1/8 teaspoon cayenne pepper
    1/4 teaspoon garlic powder
    1/2 teaspoon seasoning salt
    1 (14 -16 ounce) can pinto beans (rinsed and drained)
    1 jalapeno, seeded and minced
    3/4 cup tomato sauce
    For the salad
    12 cups lettuce, chopped
    1 cup cucumber, chopped
    2 tomatoes, chopped (about 1 1/2 cups)
    3 tablespoons scallions, sliced (about 3)
    1 teaspoon fresh cilantro, finely chopped
    3/4 cup fat-free sharp cheddar cheese (3 ounces)
    3/4 cup salsa
    3/4 cup fat free sour cream
Preparation
    Preheat oven to 375\u00b0F
    Place ovenproof bowls upside down on a rimmed cookie sheet. Spray bowls with non-stick. Place 1 tortilla on each bowl. Gently press tortilla to bowl. Spray tortillas lightly with non-stick. Bake 8 to 12 minutes, until tortillas are barely brown and starting to crisp. Remove to wire rack to cool.
    While tortillas are baking, place beef and 1 cup water in a large non-stick skillet or dutch oven. Stir until beef has absorbed all water evenly.
    Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.
    Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
    Cook until liquid thickens, about 5 minutes.
    Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
    Divide among the 6 tortilla bowls.
    Divide meat mixture among the 6 bowls.
    Top each with cheese, salsa and sour cream.

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