Taco Salad (Light And Healthy)

1. 1

   Preheat oven to 375u00b0F

2. 2

   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.

3. 3

   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.

4. 4

   Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.

5. 5

   Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.

6. 6

   Cook until liquid thickens, about 5 minutes.

7. 7

   Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.

8. 8

   Divide among the 6 tortilla bowls.

9. 9

   Divide meat mixture among the 6 bowls.

10. 10

    Top each with cheese, salsa and sour cream.

* Per serving · 4 servings · Values may vary.