For Two Taco SaladSubmitted by: LADYIRIS313
IntroductionThis is super filling & tasty dish for 2. I use it when I have leftover spanish rice and beans from a different meal, which makes this a real quick dinner. You can also use tortilla chips, or omit (but I like the crunch) This is super filling & tasty dish for 2. I use it when I have leftover spanish rice and beans from a different meal, which makes this a real quick dinner. You can also use tortilla chips, or omit (but I like the crunch)
1/2 lb extra lean Ground beef
2 tsp Old El Paso Taco Seasoning Mix (40% Less Sodium), 2 tsp
1/2 cup Water .5 cup
3 tbl Tostitos Salsa Con Queso, cheese sauce
Corn Tortillas, 4 tortilla, medium (approx 6" dia)
3 cups Dole Classic Romaine Salad Blend
1/2 cup rosarita refried beans, vegetarian
.1/4 cup Zatarainâ€™s Spanish Rice w/Tomatoes,
.15 cup Cheddar or Colby Cheese, Low Fat, shredded (2 tbl)
1 cup Red Ripe Tomatoes, chopped
2 tbsp Sour Cream, reduced fat
Crumble lean ground beef in a skillet and brown.
Once browned, pat down with paper towels if there is any fat to drain.
Sprinkle taco seasoning over ground beef, and add water. Stir and simmer until nearly dry.
Add the Queso sauce to seasoned ground beef.
Cut the corn tortillas into 8 wedges, brush with olive oil and put in oven at 350 for a few minutes, until brown and crisp. Divide in half and place on plates.
Warm refried beans in a saucepan or microwave oven.
Divide salad and place on top of tortillas.
Top salad in layers with ground beef, rice, beans, cheese, tomatoes and top each with a dollop of sour cream.
Number of Servings: 2
Recipe submitted by SparkPeople user LADYIRIS313.