Monday, July 2, 2012

Reduced-Calorie Taco Salad

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This is a recipe that I make over and over again in our house, yet I don't know why I haven't posted it. Until now! Although store-bought taco seasoning will usually suffice, it's packed with a ton of sodium and a list of ingredients that you probably can't even pronounce. This healthier taco meat has all fresh ingredients and turns out just as tasty. It's really the only way I'll make taco meat now!
You can obviously put the meat in a shell or tortilla as the recipe suggests (if you make the bowls, they're super cute and fun for kids), but Chris and I often choose to just load all the taco ingredients onto a bed of lettuce and turn it into a salad instead. If we're making the taco meat a bit healthier, might as well go all out, right? Enjoy!

Printable Recipe

  • 4, 6- or 8-inch corn tortillas
  • Nonstick cooking spray
  • 3/4 pound lean ground beef or turkey
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 8-ounce can tomato sauce
  • 1 tbsp. vinegar
  • 1/2 tsp. ground cumin
  • 1/4 tsp. crushed red pepper
  • 4 cups shredded lettuce
  • 1/2 cup chopped green or red sweet pepper (optional)
  • 1/4 cup reduced-fat cheddar cheese, shredded (optional)
  • 12 cherry tomatoes, halved (optional)
  • 1 avocado, pitted and sliced (optional)

For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray.

Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups.

Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat.

Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves and avocado slices. Makes 4 servings.

Make Ahead Tip: 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 up to 1 month.

Source: Better Homes and Garden

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