Taco Salad

Yield:
4 servings

Ingredients:

  1. 1 pound ground beef
  2. 1 package (about 1.25 oz.) taco seasoning mix
  3. 1 cup (4 ounces) shredded Mexican cheese
  4. 1 medium tomato, chopped
  5. 1 package (12 ounces) mixed salad greens
  7. Suggested Toppings:
  8. Sliced black olives
  9. Chopped red onion
  10. Prepared Ranch or Avocado Ranch dressing
  11. Sour cream
  12. 1 cup black beans (from a 15 ounce can, rinsed and drained)
  13. Tortilla Bowls:
  14. 4 (8- inch) flour or whole wheat tortillas
  15. Nonstick cooking spray
  17. Tacos:
  18. Sliced avocado or guacamole
Directions:

Tortilla Bowls:
Preheat oven to 425 degrees F

Lightly spray both sides of each tortilla with nonstick cooking spray. Press each tortilla into a 1-quart oven safe bowl to form a bowl shape. Place on baking sheet. Bake 10 minutes or until edges are browned. Cool for 3 minutes. Remove tortillas from bowls; cool completely. Tortilla bowls can be prepared in batches.

Tacos:
Brown ground beef in large skillet over medium heat 8 to 10 minutes breaking up into 1/2- inch crumbles. Drain any remaining fat.

Stir in taco seasoning mix and water according to package directions.

Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat.

Divide salad greens into tortilla bowls.

Top with seasoned beef, beans, tomatoes, cheese and any added toppings that you choose.



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