Mini Taco Salads

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mini Taco Salads calories by ingredient
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Number of Servings: 4


    Cooking spray
    8 Mama Lupe's low carb wheat tortillas
    1 lb ground beef
    2 tbsp garlic powder
    1 tbsp cumin
    2 tbsp chili powder
    1/2c taco sauce
    1 head romaine lettuce, chopped (about 4c)
    1/2c shredded cheddar
    1/2c frozen corn kernels, heated through
    1/2c light ranch dressing


This is a HUGE amount of food per person. I hope you're hungry!


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.

TAGS:  Beef/Pork |

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