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Taco Salad

Makes: 6 servings Yield: Makes 6 main-dish servings
Prep 30 mins Bake 350° 15 mins
Taco Salad
Ingredients
  • 6  purchased tortilla cups*
  • 8  ounces  lean ground beef or uncooked ground turkey
  • 3  cloves garlic, minced
  • 1 15  ounce can  dark red kidney beans, rinsed and drained
  • 1 8  ounce jar  taco sauce
  • 3/4  cup  frozen whole kernel corn, thawed (optional)
  • 6  cups  shredded leaf or iceberg lettuce
  • 2  medium tomatoes, chopped
  • 1  large green sweet pepper, chopped (1 cup)
  • 1/2  cup  thinly sliced green onions (4)
  • 1  medium avocado, pitted, peeled, and chopped (1/2 cup)
  • 3/4  cup  shredded sharp cheddar cheese (3 ounces)
  •  Dairy sour cream (optional)
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 KitchenNote:
  • *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)
  • Servings Per Recipe 6,
  • cal. (kcal) 412,
  • Fat, total (g) 18,
  • chol. (mg) 35,
  • sat. fat (g) 6,
  • carb. (g) 45,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 8,
  • sugar (g) 4,
  • pro. (g) 21,
  • vit. A (RE) 0,
  • vit. A (IU) 1798,
  • vit. C (mg) 44,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 77,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 632,
  • Potassium (mg) 748,
  • calcium (mg) 222,
  • iron (mg) 5,
  • Starch () 3,
  • Medium-Fat Meat () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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