Taco Salad With Baked Taco Shell Bowl

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 485.0
  • Total Fat: 21.5 g
  • Cholesterol: 34.9 mg
  • Sodium: 1,462.8 mg
  • Total Carbs: 55.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 13.8 g

View full nutritional breakdown of Taco Salad With Baked Taco Shell Bowl calories by ingredient
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Number of Servings: 1


    1 La Banderita Burrito Grande large flour Tortilla
    1 8oz. can La Costena Refried pinto Beans( 1/2 cup per serving)
    2 cups shredded lettuce
    1/4 cup chopped tomatoes
    1/4 cup shredded cheddar cheese
    1 Tablespoon sour cream
    2 teaspoons low sodium Taco seasoning mix


Preheat Oven at 350.
Take 1 large sheet of aluminum foil and make a ball the size of a base ball. Place it on a cookie sheet, then spray the ball with cooking spray and place the Tortilla shell on top of the ball. Don't worry about trying to shape it into a bowl it will do that when you bake it. Place it in the oven for about 5 to 10min. watch it so you don't burn it, you want it a golden brown.
Next in a small pot put refried beans and taco seasoning mix, you might want to add a 1/4 cup of water to this and heat.
When taco bowl is done let it cool before removing, then put you refried beans in, I like to spread my around the bowl,then lettuce,tomatoes,cheese, then top with sour cream. Enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user NOMOREFAT24.

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