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Tago Salad For Two

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Ingredients
  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)
Directions

Cut each tortilla into 8 wedges; place on a baking sheet.
Bake at 350° for 10 to 12 minutes or until lightly browned.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

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