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Taco Salad Bowls Recipe

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This recipe for Taco Salad Bowls, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 flour tortillas (8-inch)
1 T. chili powder, divided
3/4 lb. extra lean ground beef
1 c. match-like carrot sticks
1/2 c. plus 2 T. Thick 'N Chunky Salsa, divided
2 T. light Mayonnaise
4 c. torn salad greens
1 large tomato, chopped
1/2 c. shredded Reduced Fat Four Cheese Mexican Style Cheese
1/4 c. chopped fresh cilantro

Directions:
Directions:
Preheat oven to 425. Crumple 4 large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6-8 minutes or until tortillas are golden brown. (Tortillas will drape over balls as they bake.) Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally. Mix mayo and remaining 2 T. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

Number Of Servings:
Number Of Servings:
4

 

 

 

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