https://youtube.com/watch?v=ffgxw_QczGI%22+allowfullscreen%3E%3C
Taco Salad
Servings:
4-6 |
https://youtube.com/watch?v=ffgxw_QczGI%22+allowfullscreen%3E%3C
Taco Salad
Servings:
4-6
Taco Salad
Servings:
4-6
Ingredients
Ingredients
- 1 lb lean ground beef
- 1 onion, chopped
- 2 tbsp Homemade Taco Seasoning
- 1 tsp salt
- 1-19oz (250 mL) cup red kidney beans, rinsed and drained
- 1 head Iceberg lettuce, chopped
- 2 Tomatoes, chopped
- 1 cup Tex-Mex Cheese, shredded
- 1 package whole wheat tortilla wraps, medium
- Homemade Ranch Dressing
Method
- In a non-stick skillet over medium-high heat; cook beef, breaking up with the back of a spoon, until no longer pink. Drain fat if necessary.
- Add onion, taco seasoning and salt.
- Lower heat and cook until onions are tender and beef is cooked until well done.
- Flip over a standard sized muffin tin so the bottom is facing up, in between the grooves shape the tortilla shell into a bowl by pinching each side.
- Spray with canola oil and bake at 350˚F for 20 minutes until browned and crispy.
- Place all toppings, lettuce, tomato, cheese and beans in small serving dishes for family style self-serve taco salad bowls.