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Taco Salad

Taco Salad
Instead of using deep-fried salad shells, this recipe calls for baking flour tortillas in the microwave. Doing so keeps all the flavor and reduces the fat.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 envelope taco seasoning
  • 2/3 cup water
  • 1/2 teaspoon ground cumin
  • 4 flour tortillas (9 inches)
  • Refrigerated butter-flavored spray
  • 1 can (16 ounces) refried beans
  • 1/2 cup salsa
  • 2 cups (8 ounces) shredded cheddar cheese
  • Shredded lettuce, sliced ripe olives, chopped onions and sour cream

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in taco seasoning, water and cumin. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened.
  • Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter
  • shallow bowl, forming a shell. Spritz with butter spray. Microwave
  • two at a time on high for 2 to 2-1/2 minutes or until crisp and
  • lightly browned. Carefully remove from bowls to serving plates.
  • In a microwave-safe bowl, combine refried beans and salsa. Cover and
  • microwave on high for 1-1/2 to 2 minutes or until heated through.
© Taste of Home 2013

2 of 2

Taco Salad (continued)

Directions (continued)

  • Spoon into tortilla shells. Top with the beef mixture and cheese.
  • Serve with lettuce, olives, onions and sour cream. Yield: 4
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013