Learn to make even taco salad bowl or shells at home.
Corn tortillas | 2 | |
Pinto beans | 1 Cup (16 tbs) , boiled | |
Chunky salsa sauce | 2 Tablespoon | |
Red onion | 1 Medium , finely chopped | |
Bell pepper | 1 Medium , finely chopped | |
Lettuce | 1 Cup (16 tbs) , shredded | |
Tomato | 1 Medium , finely chopped | |
Olive | 12 Small | |
Guacamole | 2 Tablespoon | |
Sour cream | 2 Tablespoon | |
Jalapeno | 2 Tablespoon , chopped | |
Cheese | 1 Cup (16 tbs) , shredded |
GETTING READY
1. Preheat the oven at 350 degrees F.
MAKING
For making the tacos :
2. Spray a tortilla with butter spray, place on an inverted cup and again spray with the butter spray.
3. Spray another tortilla with the butter spray, place in a regularly placed cup and spray again with butter spray.
4. Bake in the preheated oven for about 10 minutes.
For making Pinto beans chili :
5. In a pan heat oil, add the pinto beans and salsa sauce and let it boil with cover for about 15 minutes.
SERVING
6. Into one taco shell add lettuce, guacamole, sour cream, onion, bell pepper, tomato, olives, jalapeno, shredded cheese and pinto beans chili.
7. Break the other taco shell into chips and add lettuce, guacamole, sour cream, onion, bell pepper, tomato, olives, jalapeno, shredded cheese and pinto beans chili.
Serving size
Calories 819Calories from Fat 302
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 18 g90%
Trans Fat 0 g
Cholesterol
Sodium 885 mg36.88%
Total Carbohydrates 89 g29.7%
Dietary Fiber 20 g80%
Sugars 10 g
Protein 42 g84%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet