Reduced-Calorie Taco Salad
Using warm tortillas for the tortilla bowls makes them easier to press it into the cups without tearing. Adjust the tortilla to fit by fluting the edges as necessary.
4 6- or 8-inch corn tortillas
Nonstick spray coating
3/4 pound lean ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 8-ounce can tomato sauce
1 tablespoon vinegar
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups shredded lettuce
1/2 cup chopped green or sweet red pepper
1/4 cup finely shredded cheddar cheese (1 ounce)
12 cherry tomatoes, halved
1. For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F.
oven for 10 minutes. Spray four 10-ounce custard cups with nonstick spray
coating. Carefully press 1 tortilla into each cup. Bake in a 350 degree
F. oven for 15 minutes or until crisp. Cool; remove from custard cups.
2. Meanwhile, in a large skillet cook meat, onion, and garlic until meat is no longer pink and onion is tender. Drain fat.
3. Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
4. Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or sweet red pepper and cheese. Serve with cherry tomato halves.
Makes 4 servings.
Make ahead tip: Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze up to 1 month.
Nutrition facts per serving: 278 calories, 11 g total fat, 67 mg cholesterol, 440 mg sodium, 24 g carbohydrate, 4 g fiber, 23 g protein.
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