Taco Salad Made Over Recipe - Allrecipes.com
Taco Salad Made Over Recipe
  • READY IN 35 mins

Taco Salad Made Over

Recipe by  

"This crisp salad is packed with taco flavour and oh so easy to make."

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Original recipe makes 4 servings Change Servings

Directions

  1. Heat oven to 425 degrees F.
  2. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  3. Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook 5 min. or until heated through, stirring occasionally.
  4. Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins

Footnotes

  • Makeover - How We Did It: We've taken a favourite recipe and made it over by substituting extra-lean ground beef and KRAFT Calorie-Wise Rancher's Choice Dressing for the full-fat products. In addition, the tortillas are baked, not fried. This saves a total of 130 calories and 16 grams of total fat per serving.
  • Storing Leftover Canned Ingredients: When recipes call for partial-can measures of ingredients such as broth or tomato paste, place the leftovers in a freezer-safe plastic container and freeze for another use. If small portions are needed, divide the ingredient into desired portion sizes before freezing.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2010

Awesome recipe, very easy and just what we were looking for. Thanks!

 
Most Helpful Critical Review
Aug 30, 2010

6 servings requires 43 cups? Apparently the Calculate link on this one is extremely off the mark. Quantity for 4 servings is correct-2 TBl..if you're increasing the portions, it's 1/2 tbl of dressing for each serving!

 

8 Ratings

Aug 02, 2010

Pretty good recipe. My husband loved it. I found the taco shells kinda' a pain to bake,..the little tin-foil balls kept sliding out from under the shell. Messy and yummy, probably good for kids.

 
Jul 21, 2010

This is a quick and easy meal to make for those nights when you don't have alot of time to spend in the kitchen. I substitute the lettuce for yellow rice instead and make a vegetable salad as a side dish Very filling.

 
Mar 16, 2010

Another lowfat option for replacing the fried taco shells is using Chapatis. I use the recipe from this site and then bake them on our flat top gridle.

 
Feb 24, 2010

A good, basic recipe. I made a few changes, though: I did not use tortillas but tortilla chips ; I added some allspice and red pepper to beef while cooking it, and not nearly as much chili powder ; I sprinkled the salad with chopped black olives and topped it with dollops of sour cream and guacamole. Black pepper to taste -and no ranch dressing.

 
Feb 15, 2011

I made this just for me, leaving the boys to their own "taco smiles". I was feeling kind of lazy, so I just used a pizza cutter to cut my whole wheat tortilla into small pieces and threw it in the bowl with my other ingredients. I didn't have store bought dressing, I used a tablespoon of my own low calorie ranch dressing that I mixed two tablespoons of homemade salsa. I just love taco salad!

 
Feb 11, 2010

The shells were too hard. Don't know if need to use them when they come right out of the oven??

 

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Nutrition

  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 84.2 g
  • 27%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 14.2 g
  • 57%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 1022 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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