Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Taco Salad

Everyone's favorite Mexican dish is equally delicious in salad form. The tortilla cups are the perfect choice for an edible bowl to hold the cheese, lettuce, tomatoes, and taco sauce.

3.0 by 9 people
30K views
Rate me!
  • Makes: 6 servings
  • Yields: Makes 6 main-dish servings
  • Prep: 30 mins
  • Bake: 15 mins 350°

Taco Salad

Ingredients

Directions

  1. Prepare tortilla cups, if necessary; set aside. In a medium saucepan cook ground beef and garlic until beef is brown. Drain off fat. Stir in kidney beans, taco sauce, and, if desired, corn. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  2. Meanwhile, in a very large bowl combine lettuce, tomatoes, sweet pepper, and green onions. To serve, divide lettuce mixture among the Tortilla Cups. Top each serving with some of the meat mixture and avocado. Sprinkle with cheese. If desired, serve with sour cream. Makes 6 main-dish servings.

From the Test Kitchen

Note:

*If tortilla cups are not available, prepare cups using flour tortillas. Lightly brush 1 side of six 9- or 10-inch flour tortillas with a small amount of water or slightly coat with nonstick cooking spray. Coat six small oven-safe bowls or six 16-ounce individual casseroles with nonstick cooking spray. Press tortillas, coated sides up, into prepared bowls or casseroles. Place a ball of foil in each tortilla cup. Bake in a 350 degrees F oven for 15 to 20 minutes or until light brown. Remove the foil; let tortilla cups cool. Remove cups from the bowls. Serve cups immediately or store in an airtight container for up to 5 days.

Nutrition Facts (Taco Salad)

    Per serving:
  • 412 kcal cal.,
  • 18 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 35 mg chol.,
  • 632 mg sodium,
  • 45 g carb.,
  • 8 g fiber,
  • 4 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...