Tago Salad For Two
|Flour tortillas||2 (8 Inch)|
|Ground round||1⁄3 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Chopped green onions||2 Tablespoon|
|Chili powder||2 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Shredded iceberg lettuce||2 Cup (32 tbs)|
|Tomato||1 Small, seeded and chopped|
|Reduced fat cheddar cheese||1⁄2 Ounce, shredded (2 Tablespoon)|
|Non fat sour cream||2 Tablespoon|
|No salt added salsa||1⁄2 Cup (8 tbs)|
Cut each tortilla into 8 wedges; place on a baking sheet.
Bake at 350° for 10 to 12 minutes or until lightly browned.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add ground round, and cook over medium heat until browned, stirring to crumble meat.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Return meat to skillet; add water, green onions, chili powder, and cumin, stirring well to combine.
Bring meat mixture to a boil; reduce heat, and simmer 10 minutes.For each salad, layer half of tortilla wedges, lettuce, meat mixture, and chopped tomato on each of 2 serving plates.
Top each salad with 1 tablespoon shredded Cheddar cheese and 1 tablespoon sour cream.
Serve with salsa.