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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.

Tex-Mex Taco Salad Bowls
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Servings 4 Prep Time 10minutes
Cook Time 20minutes
Servings 4 Prep Time 10minutes
Cook Time 20minutes
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.
Ingredients
  • 4 (8-inch) whole wheat tortillas
  • 1 pound lean ground beef
  • 1 tablespoon low-sodium taco seasoning
  • 1 package DOLE® Chopped Romaine packaged salad
  • 1/2 cup shredded lowfat Cheddar cheese
  • 1 cup no-salt-added corn
  • 1 cup cherry tomatoes,, quartered
  • 1 avocado, diced
  • 1/2 cup lowfat chipotle Ranch dressing
Directions
  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.
Tags , , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 20minutes
Servings 4 Prep Time 10minutes
Cook Time 20minutes
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.
Ingredients
  • 4 (8-inch) whole wheat tortillas
  • 1 pound lean ground beef
  • 1 tablespoon low-sodium taco seasoning
  • 1 package DOLE® Chopped Romaine packaged salad
  • 1/2 cup shredded lowfat Cheddar cheese
  • 1 cup no-salt-added corn
  • 1 cup cherry tomatoes,, quartered
  • 1 avocado, diced
  • 1/2 cup lowfat chipotle Ranch dressing
Directions
  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.
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