Taste of Home
Taco Salad with Baked Shells
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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.—Taste of Home Test Kitchen
Ingredients
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1 pound ground beef
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1 envelope taco seasoning
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2/3 cup water
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1/2 teaspoon ground cumin
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4 flour tortillas (9 inches)
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Refrigerated butter-flavored spray
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1 can (16 ounces) refried beans
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1/2 cup salsa
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2 cups shredded cheddar cheese
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Shredded lettuce, sliced ripe olives, chopped onions and sour cream
Directions
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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.
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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.
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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.
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