Light Taco Bowl Salad
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You'll find taco salad at potluck luncheons and dinners -- but this one's lighter. And, presented in a taco bowl, it's super-easy to serve, tastes amazing and looks like a work of art.
What You'll Need
- 4 (10-inch) flour tortillas, at room temperature
- Cooking spray
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1/3 cup water
- 1/2 of a medium-sized head iceberg lettuce, shredded (about 4 cups)
- 1 tomato, diced
- 1 green bell pepper, diced
- 1/4 cup (1 ounce) shredded reduced-fat Cheddar Cheese
- 2 scallions, chopped
- 1/2 cup reduced-fat sweet and spicy French dressing
What to Do
Preheat oven to 425 degrees F. Place 4 oven-proof soup bowls on a rimmed baking sheet. Coat both sides of each tortilla with cooking spray.
Carefully mold tortillas into bowls. Place another oven-proof bowl on top of each tortilla. Bake 7 to 9 minutes, or until tortillas hold their shape. Carefully remove top bowls and bake tortillas (still in bottom of bowls) an additional 3 to 4 minutes, or until tortillas are crisp and golden. (If you don't have enough bowls, bake these one or two at a time.)
Remove tortillas from bowls and allow to cool on a wire rack. In a medium skillet, brown ground beef over medium-high heat 10 minutes, or until no pink remains.
Drain off excess liquid. Stir in taco seasoning and water; reduce heat to low and simmer 5 minutes. Place shells on a plate and fill each 3/4 full with lettuce.
- Add 1/2 cup of beef mixture then sprinkle evenly with tomatoes, green peppers, cheese, and scallions. Drizzle 2 tablespoons French dressing on top. Serve immediately.
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