Tex-Mex Taco Salad Bowls
A healthy makeover for your next taco Tuesday! Kids will love to assemble their own salad bowls with a variety of toppings.
- 4 8-inch whole wheat tortillas
- 1 pound lean ground beef
- 1 tablespoon homemade taco seasoning
- 1 5 oz. bag salad greens
- 1/2 cup shredded low-fat Cheddar cheese
- 1 cup no-salt-added corn
- 1 cup cherry tomatoes quartered
- 1 avocado diced
- 1/2 cup ranch dressing
Preheat oven to 375°F.
Lightly spray both sides of tortillas with cooking spray. Turn a 12-cup muffin tin upside down and nestle tortillas in the space between 4 cups to form a bowl.
Bake 10-15 minutes, or until firm and beginning to brown. Remove from oven and let cool.
Heat skillet over medium heat. Add ground beef and cook 7-10 minutes, or until browned and cooked through. Drain and return to skillet. Reduce heat to low, add taco seasoning and ¼ cup water and let simmer 1-2 minutes.
Fill taco bowl with salad, ground beef, cheese, corn, tomato and avocado. Top with dressing.
Calories: 317kcalCarbohydrates: 14gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 84mgSodium: 217mgFiber: 4gSugar: 4g