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Beef And Corn Taco Salad

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  Tortilla bowls 4
  Lean ground beef 3⁄4 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned whole kernel corn 1 Cup (16 tbs)
  Canned tomato sauce 8 Ounce (1 Can)
  Canned tomatoes 7 1⁄2 Ounce, cut up (1 Can)
  Canned green chili peppers 4 Ounce, rinsed, seeded, and chopped (1 Can)
  All purpose flour 1 Tablespoon
  Chili powder 2 Teaspoon
  Torn lettuce 6 Cup (96 tbs)
  Shredded cheddar cheese/Shredded american cheese 1 Cup (16 tbs)
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
  Tomato 1 , cut into wedges
  Green pepper 1 , cut into strips

Prepare Tortilla Bowls; cool. Remove foil from bowls.
Cook ground beef, chopped onion, and garlic till meat is browned and onion is tender; drain well. Stir in drained corn, tomato sauce, undrained tomatoes, green chili peppers, flour, and chili powder. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
Meanwhile, combine lettuce, 3/4 cup of the shredded cheese, and the ripe olives; toss lightly. Place lettuce mixture in Tortilla Bowls. Spoon meat mixture over lettuce mixture.
Top each salad with tomato wedges and green pepper strips. Sprinkle with remaining cheese.
Tortilla Bowls: Cut eight 10-inch circles from heavy-duty foil. In a large skillet warm four 10-inch flour tortillas, one at a time, over low heat about 1 minute or just till warm and pliable. Place each warm tortilla on 2 foil circles and shape into a ruffled bowl. Place tortilla bowls on an ungreased baking sheet. Bake in a 350° oven about 10 minutes or till crisp.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Beef And Corn Taco Salad Recipe