Reduced-Calorie Taco Salad


  • 4, 6- or 8-inch corn tortillas
  • Nonstick cooking spray
  • 3/4 pound lean ground beef or turkey
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 8-ounce can tomato sauce
  • 1 tbsp. vinegar
  • 1/2 tsp. ground cumin
  • 1/4 tsp. crushed red pepper
  • 4 cups shredded lettuce
  • 1/2 cup chopped green or red sweet pepper (optional)
  • 1/4 cup reduced-fat cheddar cheese, shredded (optional)
  • 12 cherry tomatoes, halved (optional)
  • 1 avocado, pitted and sliced (optional)

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 and avocado slices. Makes 4 servings.

Make Ahead Tip: 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.

by The Savvy Kitchen