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Light Taco Bowl Salad

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You'll find taco salad at potluck luncheons and dinners -- but this one's lighter. And, presented in a taco bowl, it's super-easy to serve, tastes amazing and looks like a work of art.

Serves: 4

Ingredients
  • 4 (10-inch) flour tortillas, at room temperature
  • Nonstick cooking spray
  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning
  • 1/3 cup water
  • 1/2 of a medium-sized head iceberg lettuce, shredded (about 4 cups)
  • 1 medium-sized tomato, diced
  • 1 medium-sized green bell pepper, diced
  • 1/4 cup (1 ounce) shredded reduced-fat Cheddar Cheese
  • 2 scallions, chopped
  • 1/2 reduced-fat sweet and spicy French dressing
Instructions
  1. Preheat the oven to 425 degrees F. Place 4 oven-proof soup bowls on a rimmed baking sheet. Coat both sides of each tortilla with nonstick cooking spray.
     
  2. Carefully mold the tortillas into the bowls. Place another oven-proof bowl on top of each tortilla. Bake for 7 to 9 minutes, or until the tortillas hold their shape. Carefully remove the top bowls and bake the tortillas (still in the bottom bowls) for 3 to 4 more minutes, or until the tortillas are crisp and golden. (If you don't have enough bowls, bake these one or two at a time.)
     
  3. Remove the tortillas from the bowls and allow to cool on a wire rack. In a medium skillet, brown the ground beef over medium-high heat for 10 minutes, or until no pink remains.
     
  4. Drain off the excess liquid. Stir in the taco seasoning and water; reduce the heat to low and simmer for 5 minutes. Place the shells on a plate and fill each 3/4 full with lettuce.
     
  5. Add 1/2 cup of the beef mixture then sprinkle evenly with the tomatoes, green peppers, cheese, and scallions. Drizzle 2 tablespoons French dressing on top. Serve immediately.
OOH ITS SO GOOD!
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