Directions for: Taco of the Town Taco Salad
Ingredients
Taco Beef1 lb(s) extra-lean ground beef
1 cup chopped red onions
1 cup chopped green bell pepper
2 tsp minced garlic
1 small jalapeno pepper, minced
3 Tbsp taco seasoning (see recipe below)
cup reduced-sodium beef broth
cup ketchup
Chunky Avocado Salsa2 cup quartered grape tomatoes
2 large avocados, peeled, pitted and diced
cup minced red onions
2 Tbsp minced fresh cilantro
2 Tbsp freshly squeezed lime juice
1 tsp sugar
tsp each salt and freshly ground black pepper
Spiced Sour Cream1 cup light (5%) sour cream
1 tsp freshly squeezed lime juice
tsp Taco Seasoning (see recipe below)
⅛ tsp grated lime zest
Salad Ingredients12 cup chopped romaine or mixed lettuces
1 cup canned corn, drained
1 cup canned black beans, drained and rinsed
1 cup packed shredded light sharp (old) cheddar cheese (4 oz/113 g)
Tortilla Bowls6 whole grain tortillias
1 - 2 Tbsp olive oil
Taco Seasoning (see recipe below)
Taco Seasoning4 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp sugar
tsp seasoned salt
tsp black pepper
tsp garlic powder
tsp ground coriander
tsp onion powder
Directions
Taco Beef1. Cook beef, onions, green pepper, garlic, and jalapeno in a large (12-inch) non-stick skillet over medium-high heat until beef is no longer pink and vegetables are tender, about 8 minutes. Stir often and break up large pieces of meat as it cooks. do not drain. Sprinkle taco seasoning over beef, then add broth and ketchup. Mix well. Reduce heat to medium and let mixture cook, uncovered, for 2 minutes. Remove from heat and keep warm.
Chunky Avocado Salsa1. Gently toss together all ingredients in a medium bowl. Cover and refrigerate until ready to use. Note: this salsa tastes best if made just before serving
Spiced Sour Cream1. Mix together all ingredients in a small bowl. Cover and refrigerate until ready to use.
Salad Ingredients1. to assemble salad (either individual servings or on a large platter), layer ingredients in the following order: lettuce, hot Taco Beef mixture, corn, black beans, cheese, Spiced Sour Cream drizzle, Chunky Avocado Salsa, cheese, Spiced Sour Cream drizzle.
Tortilla Bowls1. Mix 1 to 2 Tbsp olive oil with to tsp Taco Seasoning mix.
2. Using a pastry brush, coat both sides of 6 small whole grain tortillas with oil mixture. Press tortillas into deep disposable tin bowls. Bake at 400F for 8 minutes.
3. Remove from oven and let cool. Tortillas will crisp as they cool. if not using immediately, cover with plastic wrap and store at room temperature for up to 1 day.
4. Note: Tortillas must be very fresh (soft) in order for this to work. they can be microwaved for a few seconds to soften if necessary.
Taco Seasoning1. Mix all ingredients together. Makes enough seasoning for this recipe. you may wish to double the recipe and store the leftover seasoning in an air-tight container for future use.
Tips and Substitutions
Per serving: 587 calories, 18.4 g total fat* (7.5 g saturated fat), 36 g protein, 61 g carbohydrate, 14 g fibre, 83 mg cholesterol, 742 mg sodium.
*Much of this fat comes from the heart-healthy avocados! you may use reduced-sodium store-bought taco seasoning if you prefer, but it is simple to make your own!
See more: Mexican, Salad, Dinner, Low-Fat, Healthy