Recipe by Deb Wolf
I love taco salad, but it can be very high in fat and salt. Use the leanest ground beef you can find. Combining the beef with water keeps the crumbles nice and small as it cooks. This is also delicious substituting lean ground turkey for the beef. Reduce or increase jalepeno and cayenne to suit your taste.
- 6 (1 3/4 ounce) low-fat flour tortillas
- 16 ounces 94% lean ground beef
- 1 1⁄4 cups water, divided use
- 1 tablespoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon seasoning salt
- 1 (14 -16 ounce) can pinto beans (rinsed and drained)
- 1 jalapeno, seeded and minced
- 3⁄4 cup tomato sauce
For the salad
- 12 cups lettuce, chopped
- 1 cup cucumber, chopped
- 2 tomatoes, chopped (about 1 1/2 cups)
- 3 tablespoons scallions, sliced (about 3)
- 1 teaspoon fresh cilantro, finely chopped
- 3⁄4 cup fat-free sharp cheddar cheese (3 ounces)
- 3⁄4 cup salsa
- 3⁄4 cup fat free sour cream
Directions See How It's Made
- Preheat oven to 375°F
- Place ovenproof bowls upside down on a rimmed cookie sheet. Spray bowls with non-stick. Place 1 tortilla on each bowl. Gently press tortilla to bowl. Spray tortillas lightly with non-stick. Bake 8 to 12 minutes, until tortillas are barely brown and starting to crisp. Remove to wire rack to cool.
- While tortillas are baking, place beef and 1 cup water in a large non-stick skillet or dutch oven. Stir until beef has absorbed all water evenly.
- Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.
- Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
- Cook until liquid thickens, about 5 minutes.
- Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
- Divide among the 6 tortilla bowls.
- Divide meat mixture among the 6 bowls.
- Top each with cheese, salsa and sour cream.