Taco of the Town Taco Salad - ★Cooking Recipes★

Directions for: Taco of the Town Taco Salad

Ingredients

Taco Beef

1 lb(s) extra-lean ground beef

1 cup chopped red onions

1 cup chopped green bell pepper

2 tsp minced garlic

1 small jalapeno pepper, minced

3 Tbsp taco seasoning (see recipe below)

cup reduced-sodium beef broth

cup ketchup

Chunky Avocado Salsa

2 cup quartered grape tomatoes

2 large avocados, peeled, pitted and diced

cup minced red onions

2 Tbsp minced fresh cilantro

2 Tbsp freshly squeezed lime juice

1 tsp sugar

tsp each salt and freshly ground black pepper

Spiced Sour Cream

1 cup light (5%) sour cream

1 tsp freshly squeezed lime juice

tsp Taco Seasoning (see recipe below)

⅛ tsp grated lime zest

Salad Ingredients

12 cup chopped romaine or mixed lettuces

1 cup canned corn, drained

1 cup canned black beans, drained and rinsed

1 cup packed shredded light sharp (old) cheddar cheese (4 oz/113 g)

Tortilla Bowls

6 whole grain tortillias

1 - 2 Tbsp olive oil

Taco Seasoning (see recipe below)

Taco Seasoning

4 tsp chili powder

1 tsp ground cumin

1 tsp paprika

1 tsp sugar

tsp seasoned salt

tsp black pepper

tsp garlic powder

tsp ground coriander

tsp onion powder

Directions

Taco Beef

1. Cook beef, onions, green pepper, garlic, and jalapeno in a large (12-inch) non-stick skillet over medium-high heat until beef is no longer pink and vegetables are tender, about 8 minutes. Stir often and break up large pieces of meat as it cooks. Do not drain. Sprinkle taco seasoning over beef, then add broth and ketchup. Mix well. Reduce heat to medium and let mixture cook, uncovered, for 2 minutes. Remove from heat and keep warm.

Chunky Avocado Salsa

1. Gently toss together all ingredients in a medium bowl. Cover and refrigerate until ready to use. Note: This salsa tastes best if made just before serving

Spiced Sour Cream

1. Mix together all ingredients in a small bowl. Cover and refrigerate until ready to use.

Salad Ingredients

1. To assemble salad (either individual servings or on a large platter), layer ingredients in the following order: lettuce, hot Taco Beef mixture, corn, black beans, cheese, Spiced Sour Cream drizzle, Chunky Avocado Salsa, cheese, Spiced Sour Cream drizzle.

Tortilla Bowls

1. Mix 1 to 2 Tbsp olive oil with to tsp Taco Seasoning mix.

2. Using a pastry brush, coat both sides of 6 small whole grain tortillas with oil mixture. Press tortillas into deep disposable tin bowls. Bake at 400F for 8 minutes.

3. Remove from oven and let cool. Tortillas will crisp as they cool. If not using immediately, cover with plastic wrap and store at room temperature for up to 1 day.

4. Note: Tortillas must be very fresh (soft) in order for this to work. They can be microwaved for a few seconds to soften if necessary.

Taco Seasoning

1. Mix all ingredients together. Makes enough seasoning for this recipe. You may wish to double the recipe and store the leftover seasoning in an air-tight container for future use.

Tips and Substitutions

Per serving: 587 calories, 18.4 g total fat* (7.5 g saturated fat), 36 g protein, 61 g carbohydrate, 14 g fibre, 83 mg cholesterol, 742 mg sodium.

*Much of this fat comes from the heart-healthy avocados! You may use reduced-sodium store-bought taco seasoning if you prefer, but it is simple to make your own!

See more: Mexican, Salad, Dinner, Low-Fat, Healthy