Taco Salad



  • 4 – 6 to 8 inch whole wheat or plain flour tortillas
  • Nonstick cooking spray
  • 12 ounces lean ground beef or uncooked ground turkey
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1- 8 ounce can tomato sauce
  • 1 T. cider vinegar
  • 1/2 tsp. ground cumin
  • 1/4 tsp. crushed red pepper
  • 4 cups shredded lettuce
  • 1/4 cup shredded reduced-fat cheddar cheese (1 ounce)
  • 1/4 cup chopped green or red sweet pepper (optional)
  • 12 cherry tomatoes, quartered


For tortilla bowls, wrap tortillas in foil. Warm in a 350° oven for 10 minutes. Coat four 10-ounce ramekins with non-stick cooking spray. Carefully press 1 tortilla into each cup. Bake in the 350° oven for 10 to 15 minutes or until golden and crisp. Cool; remove from custard cups. Meanwhile, in a large skillet cook beef, onion, and garlic until beef is brown and onion is tender. Drain fat. Stir tomato sauce, vinegar, cumin, and crushed red pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Place tortillas on 4 serving plates. Line tortillas with lettuce. Spoon beef mixture into tortillas. Sprinkle with cheese, sweet pepper, if desired, and tomatoes.
Make-Ahead Directions: Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze for up to 1 month.
You won?t have to eat another fried salad bowl again when you see how easy it is to make these low-fat tortilla bowls. Fill them with seasoned beef and veggies for a hearty, satisfying meal.

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.