Mini Taco Salads
- Number of Servings: 4
Ingredients
Cooking spray8 Mama Lupe's low carb wheat tortillas1 lb ground beef2 tbsp garlic powder1 tbsp cumin2 tbsp chili powder1/2c taco sauce1 head romaine lettuce, chopped (about 4c)1/2c shredded cheddar1/2c frozen corn kernels, heated through1/2c light ranch dressing
Preheat oven to 375
Using a muffin tin turned upside down, place 3 taco shells in the wells of the tin to form a cup. If needed, use toothpicks to hold folded edges together. Spray both sides with cooking spray and bake 10-12 minutes until crispy.
Brown ground beef with can of tomatoes. Drain.
Add cumin, garlic powder, chili powder and taco sauce. Stir and heat through.
Allow shells to cool before filling. Once cooled, remove toothpicks.
Fill shells each with 1/2c lettuce, 1/2c meat mixture, 1 tbsp cheese, 1tbsp corn and 2 tbsp ranch dressing.
Serving Size: Makes 8 shells, 2 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user LEIGHWOMAN.
Using a muffin tin turned upside down, place 3 taco shells in the wells of the tin to form a cup. If needed, use toothpicks to hold folded edges together. Spray both sides with cooking spray and bake 10-12 minutes until crispy.
Brown ground beef with can of tomatoes. Drain.
Add cumin, garlic powder, chili powder and taco sauce. Stir and heat through.
Allow shells to cool before filling. Once cooled, remove toothpicks.
Fill shells each with 1/2c lettuce, 1/2c meat mixture, 1 tbsp cheese, 1tbsp corn and 2 tbsp ranch dressing.
Serving Size: Makes 8 shells, 2 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user LEIGHWOMAN.
Nutritional Info Amount Per Serving
- Calories: 454.2
- Total Fat: 22.3 g
- Cholesterol: 77.5 mg
- Sodium: 1,474.3 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 10.4 g
- Protein: 39.5 g
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