Reduced-Calorie Taco Salad
- For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups.
- Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat.
- Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
- Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.
From the Test Kitchen
Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze up to 1 month.
Nutrition Facts (Reduced-Calorie Taco Salad)
- Per serving:
- 278 kcal ,
- 11 g fat
- 67 mg chol. ,
- 440 mg sodium ,
- 24 g carb. ,
- 4 g fiber ,
- 23 g pro.