Thursday, September 18, 2008

Recipe: Taco Salad Bowls

Main Course: Taco Salad Bowls
Total time: 20 minutes
Serves: 3-4
4 eight inch 100% whole wheat tortillas (you can use flour, but 100% whole wheat are better for you!)
1 tbsp. chili powder, divided
3/4 pound extra lean ground beef
1 cup matchstick carrots
1/2 cup plus 2 tbsp. salsa, divided
2 tbsp. light mayo (optional)
4 cups torn salad greens
1 large tomato, chopped
1/2 cup shredded Mexican style cheese
1/4 cup chopped fresh parsley or cilantro (whichever you prefer)

1. Preheat the oven to 425 degrees.
2. Crumple 4 large sheets of aluminum foil to make 4 3-inch balls; place on baking sheet.
3. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. chili powder. Bake for 6 minutes or until tortillas are golden brown. (tortillas will drape over balls as they bake)
4. While the tortillas bake, brown meat with carrots and 2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook 2 minutes or until heated through, stirring occasionally.
5. Now you have the choice to make at topping out of 2 tbsp. mayo mixing with salsa or just using whatever normal taco toppings you like. (We use lettuce, tomato, cheese, chopped parsley, and salsa)

Nutrition information per serving: 370 calories, 14g fat (this can go down depending on the topping you choose)

1 comment:

Amy Middleton said...

time for an update! :) (I am talking to myself as well!)