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Taco Salad In Tortilla Shell

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Ingredients
  Vegetable oil 1 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Chopped red bell pepper 1 Cup (16 tbs)
  Chopped green bell pepper 1 Cup (16 tbs)
  Broiled lean ground beef 7 Ounce
  Mild salsa 1 Cup (16 tbs)
  Minced jalapeno chili 1 Tablespoon
  Ground cumin 1 Teaspoon
  Chili powder 1 Teaspoon
  6 inch flour tortillas 4
  Shredded iceberg lettuce 1 Cup (16 tbs)
  Shredded reduced calorie cheddar cheese 2 1⁄4 Ounce
  Pitted black olives 6 Large, sliced (Or 10 Small Size)
Directions

1. In large nonstick skillet, heat oil; add onion and bell peppers; cook over medium heat until onions are translucent, about 2 minutes. Stir in beef and break up with a fork; add 1/2 cup salsa, the jalapeno pepper, cumin, and chili powder; reduce heat, cover, and simmer 5 minutes.
2. Preheat oven to 375°F. Spray 4 custard cups with nonstick cooking spray; press 1 tortilla into each cup. Bake until tortilla cups are lightly browned and crisp, about 15 minutes. Transfer to rack to cool.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef

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Average: 4.4 (16 votes)