TACO SALAD TACO BELL RECIPES

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TACO SALAD WITH BAKED SHELLS RECIPE: HOW TO MAKE IT



Taco Salad with Baked Shells Recipe: How to Make It image

Instead of using deep-fried salad shells, this recipe calls for baking flour tortillas in the microwave. Doing so keeps all the flavor and reduces the fat.—Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 10

1 pound ground beef
1 envelope taco seasoning
2/3 cup water
1/2 teaspoon ground cumin
4 flour tortillas (9 inches)
Refrigerated butter-flavored spray
1 can (16 ounces) refried beans
1/2 cup salsa
2 cups shredded cheddar cheese
Shredded lettuce, sliced ripe olives, chopped onions and sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. , Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates., In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

QUICK TACO SALAD RECIPE | MYRECIPES



Quick Taco Salad Recipe | MyRecipes image

This easy mexican taco salad will become your go-to weekday recipe to please the whole family. Rated 5 stars by our users, this flavorful salad is fast, easy, and so delicious. Ready in just minutes flat, this salad makes the perfect accompaniment to a busy weeknight or a tight schedule. With an authentic and flavorful edge, this salad soars above the rest in its simplicity, short ingredient list, and speed. This would also make for a perfect Cinco de Mayo dinner or lunch.

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 9

12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
¼ cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
¼ cup chopped green onions

Steps:

  • Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
  • Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.

Nutrition Facts : Calories 332 calories, CarbohydrateContent 28.5 g, CholesterolContent 68 mg, FatContent 11.1 g, FiberContent 6.3 g, ProteinContent 32 g, SaturatedFatContent 4.8 g, SodiumContent 908 mg

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