Taco Salad with Baked Shells Recipe

Taco Salad with Baked Shells Recipe
Taco Salad with Baked Shells Recipe photo by Taste of Home
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Taco Salad with Baked Shells Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound ground beef
  • 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. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream. Yield: 4 servings.
Originally published as Taco Salad in Taste of Home Meals in Minutes Calendar Annual 2004, p7

  • 1 pound ground beef
  • 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
  1. 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.
  2. 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.
  3. 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. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream. Yield: 4 servings.
Originally published as Taco Salad in Taste of Home Meals in Minutes Calendar Annual 2004, p7

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