Instead of guacamole, add sliced avocado to your taco salads.
A taco salad is a meal that includes plenty of vegetables as well as the traditional flavor of Mexican food. Spice up your salad by using salsa with a little heat or tossing chopped jalapenos in the mix. Serve a vegetarian version by replacing the beef with Spanish rice. You can also replace the ground beef with ground turkey, strips of chicken breast or thinly sliced steak. By baking the tortilla shells for the salad bowls instead of deep-frying them, you save calories and fat.
Instructions
Baked Tortilla Bowls
1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with a silicone baking mat to prevent the jars from sliding. Place four oven-proof pint-size canning jars upside-down and spaced out across the lined baking sheet.
2. Microwave four 10-inch flour tortillas for 20 seconds. Spray each side lightly with oil. Place each tortilla over the top of the overturned jars. Press the sides of the tortillas down around the jars so they form a bowl shape.
3. Place the baking sheet in the preheated oven. Bake for 10 minutes or until brown. Remove the baking sheet and allow the tortillas to cool before removing them from the jars.
Layering the Taco Salad
4. Divide a 15-ounce can of refried beans between the four tortilla bowls. Press the beans in the bottom of each bowl.
5. Add 1 pound of ground beef to a frying pan. Cook the meat over medium heat until brown, which should take approximately 10 minutes. Stir in a packet of taco seasoning and add water according to the packet instructions. Finish cooking the meat by following the instructions on the seasoning packet.
6. Spoon 1/4-pound of the seasoned beef into each tortilla bowl over the beans. Spread the beef out in an even layer.
7. Sprinkle 1/2 a cup of shredded cheddar cheese over the meat in each bowl. Top the cheese with one cup of shredded iceberg lettuce. Add 1/4 cup of diced tomatoes on top of the lettuce in every bowl.
8. Top the bowls of taco salad with 1/4 cup of salsa, 1/4 cup of guacamole and 1/4 cup of sour cream arranged in a triangular shape. Serve immediately.
Tags: baking sheet, beef with, each bowl, each tortilla, ground beef, until brown