Dieter's Taco Salad
Submitted by keniston
Lean ground beef simmered in a spiced no-salt tomato sauce, served in crispy baked tortilla bowls on a bed of shredded lettuce with cherry tomatoes, carrots, and Parmesan. A lighter taco salad that doesn’t skimp on flavor.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minTaco salad gets a smart makeover here. Lean ground beef simmered with tomato sauce, basil, crushed red pepper, and vinegar fills crispy baked tortilla bowls set on a pile of fresh shredded lettuce. All the crunch and satisfaction of the original, minus the deep-fried shell and heavy toppings.
The tortilla bowls are the fun part. Flour tortillas get pressed into casserole dishes and baked until golden and crisp, forming edible bowls that shatter when you dig in with your fork.
Cherry tomatoes, shredded carrot, and a sprinkle of Parmesan round out the top. It’s colorful, filling, and comes together in about an hour.
Pro Tips
- Drain the beef well after browning to keep the fat content low
- Use no-salt-added tomato sauce if you’re watching sodium; the spices provide plenty of flavor on their own
- Press the tortillas firmly into the sprayed casserole dishes so they hold their bowl shape as they bake
- Assemble right before serving so the tortilla bowls stay crisp and the lettuce stays fresh
Ingredients
Directions
Cook beef, onion, and ¼ cup of green pepper until beef is brown; drain.
Add next 7 ingredients.
Bring to boil; reduce heat. Simmer 15 minutes.
Warm foil-wrapped tortillas in a 350℉ (180℃) oven for 10 minutes.
Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each.
Bake in a 350℉ (180℃) oven for 15 minutes. divide lettuce among 4 plates.
Place a tortilla on each plate.
Spoon beef mixture into tortillas.
Top with remaining green pepper, tomatoes, carrot, and cheese.
Comments
