Tex-Mex Taco Salad Bowls

Serves: 4

A healthy makeover for your next taco Tuesday! Kids will love to assemble their own taco salad bowls with a variety of toppings. Mix in more veggies like onions, shredded carrots and chopped sweet peppers.

Photography by Christine Pittman in partnership with Produce for Kids.


  1. 4 (8-inch) whole wheat tortillas
  2. 1 pound lean ground beef
  3. 1 tablespoon low-sodium taco seasoning
  4. 1 package Fresh Express® Hearts of Romaine packaged salad
  5. 1/2 cup lowfat Cheddar cheese
  6. 1 cup no-salt-added corn
  7. 1 cup cherry tomatoes, quartered
  8. 1 avocado, diced
  9. 1/2 cup lowfat chipotle Ranch dressing


  1. Preheat oven to 375°F.
  2. Lightly spray both sides of tortillas with cooking spray. Turn a 12-cup muffin tin upside down and nestle tortillas in the space between 4 cups to form a bowl.
  3. Bake 10-15 minutes, or until firm and beginning to brown. Remove from oven and let cool.
  4. Heat skillet over medium heat. Add ground beef and cook 7-10 minutes, or until browned and cooked through. Drain and return to skillet. Reduce heat to low, add taco seasoning and ¼ cup water and let simmer 1-2 minutes.
  5. Fill taco bowl with salad, ground beef, cheese, corn, tomato and avocado. Top with dressing.

Nutritional Value


You May Also Enjoy