Taco Salad (Light And Healthy) Recipe

Name: Taco Salad (Light And Healthy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ 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

Servings: persons

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
½ 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

1
Preheat oven to 375u00b0F
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
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
Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.
5
Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
6
Cook until liquid thickens, about 5 minutes.
7
Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
8
Divide among the 6 tortilla bowls.
9
Divide meat mixture among the 6 bowls.
10
Top each with cheese, salsa and sour cream.

1068

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Taco Salad (Light And Healthy) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Taco Salad (Light And Healthy)

How did you like this recipe?

Frequently Asked Questions