Monday, October 12, 2009

Taco Salad Bowls

We have another incredible recipe that was sent! Me and Brad made this for lunch over the weekend and absolutely LOVED it!!
This recipe came from a good high school friend that we have been able to keep in touch with over good old blogging!
Teandra Everett sent this and said it quickly become one of her favorites!
It changed her mind about taco salad's forever:).
And I seriously believe her.
Thank you so much for sending the recipe Teandra, it was just delicious and perfect for any meal!
Taco Salad Bowls
4 flour tortillas (8 inch)
1 Tbsp. chili powder, divided
3/4 lb. extra-lean ground beef
1 cup matchlike carrot sticks
1/2 cup plus 2 Tbsp. Salsa, divided
2 Tbsp. Light Mayo Reduced Fat Mayonnaise
4 cups torn salad greens
1 large tomato, chopped
1/2 cup Mexican Style 2% Milk Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro

CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Sprinkle with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook 2 min. or until heated through, stirring occasionally.

MIX mayo and remaining salsa in large bowl. Add salad greens and tomatoes; toss to coat. Fill shells with greens mixture, meat mixture, cheese and cilantro
(the only things we changed to make it "diabetic worthy" was we used whole wheat tortilla's and changed the mayo to low-fat cottege cheese. It was still just as good.)
Thanks so much again for the wonderful recipe Teandra!