Taco Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.2
  • Total Fat: 7.7 g
  • Cholesterol: 61.5 mg
  • Sodium: 451.0 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 22.0 g

View full nutritional breakdown of Taco Salad calories by ingredient
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Better Homes and Gardens "New Dieter's Cook Book" page 74 Better Homes and Gardens "New Dieter's Cook Book" page 74
Number of Servings: 4


    4 6-8 inch corn tortillas
    nonstick spray coating
    3/4 lb lean ground turkey
    1 med onion, chopped
    1 clove garlic, minced
    1 8 oz can tomato sauce
    1/2 t ground cumin
    1/4 t crushed red pepper
    4 c shredded lettuce
    1/2 c chopped green peppers
    1/4 c finely shredded cheddar cheese
    12 cherry tomatoes, halved


Wrap tortillas in foil. Warm in a 350 oven for 10 minutes.

Spray four 10 oz custard cups with nonstick spray coating. Carefully press 1 tortilla into each cup. Bake in a 350 oven for 15 minutes or til crisp. Cool; remove from custard cups.

Meanwhile, in a large skillet cook meat, onion, and garlic til meat is no longer pink and onion is tender. Drain fat.

Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green peppers and cheese. Serve with cherry tomato halves. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MSANYA.

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