Taco Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
corn tortillas |
|
|
vegetable oil spray |
||
|
1 |
tablespoon |
vegetable oil |
|
1 |
small |
onion -- diced |
|
1 |
clove |
garlic -- minced |
|
1 |
pound |
extra lean ground beef |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
small |
jalapeno chili pepper -- seeded and diced |
|
1 |
small |
green bell pepper -- seeded and diced |
|
14 1/2 |
ounces |
diced tomatoes with green chilies -- drained |
|
1 |
teaspoon |
taco spice mix -- see recipe |
|
4 |
ounces |
iceberg lettuce -- shredded |
|
1/2 |
cup |
low sodium cheddar cheese -- shredded |
|
1/4 |
cup |
low fat sour cream |
| Wrap tortillas in paper towels and heat for 1 minutes in microwave. Spray six 10 inch custard cups with vegetable spray. Press 1 tortilla into each cup. Bake for 15 minutes or until crisp. Let cool. Heat oil in skillet to medium-high. Add beef and onions and cooked until no pink remains and onions soften. Drain excess fat. Add garlic and taco spice mix cook for 30 seconds. Add green pepper, tomatoes, and jalapeno and cook for a couple of minutes until peppers start to soften. Add tomato sauce and bring to boiling. Reduce heat and simmer for 15 minutes. To serve put lettuce in taco cups. Top with meat mixture. Sprinkle with cheese. Add sour cream. Notes: You can use your favorite taco seasoning. Makes 6 servings. |
| Per Serving: 348 Calories; 20g Fat (50.6% calories from fat); 20g Protein; 22g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 303mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. |