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Quick Taco Salad

Trusted.Chef's picture
Ingredients
  Corn tortillas 8
  Water 1 Cup (16 tbs) (As Required)
  Canned beans with tomatoes peppers and mexican spices 15 Ounce (1 Can)
  Lettuce 6 Cup (96 tbs), shredded
  Reduced fat sharp cheddar cheese 2 Ounce, shredded
  Avocado 1 Small, chopped
  Tomato 1 Large, chopped
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) In a bowl of water, dip the tortillas in once, and immediately drain on paper towels.
3) Slice the damp tortillas into 8 wedge-shaped pieces.
4) Arrange the tortilla wedges on a baking sheet. Bake for about 15 minutes or until it turns slight golden brown and crispy.
5) Let cool.

MAKING
6) In a saucepan, add the canned beans with tomatoes, peppers and Mexican spices. Heat thoroughly.

SERVING
7) Arrange the shredded lettuce leaves on the serving plate. Spoon the heated beans over it.
8) Sprinkle with cheese and top with chopped avocado and tomatoes.
9) Arrange the crisp tortilla wedges around the edges.
10) Serve the taco salad with store-bought salsa.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Quick, Healthy
Cook Time: 
15 Minutes
Servings: 
4

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