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TACO SALAD

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 6 10 inch flour tortillas
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1/3 cup finely chopped canned tomatillos
  • 1/2 small avocado, pitted, peeled, chopped
  • 2 tablespoons diced green chilies
  • 1/2 teaspoon garlic salt
  • 1/2 90% lean pound ground sirloin beef
  • 3 3 cloves = about 1-1/2 tsp cloves garlic, minced
  • 1 can (15 oz each) red kidney beans, drained, rinsed
  • 1 cup taco sauce
  • 3/4 cup frozen whole kernel corn, thawed
  • 1 tablespoon Gebhardt® Chili Powder
  • 1 small head iceberg lettuce, torn into bite-size pieces
  • 2 medium tomatoes, cut into 1/2-inch chunks
  • 1 medium green bell pepper, cut into 1/2-inch chunk
  • 4 green onions, cut diagonally into 1/4-inch-thick slices
  • 3/4 3/4 cup = 3 oz cup shredded reduced-fat Cheddar cheese
DIRECTIONS

Prepare Tortilla Cups: Preheat oven to 350°F. Spray 6 small ovenproof bowls or 16-ounce individual casserole dishes with cooking spray. Brush tortillas with oil. Press, oil-sides up, into prepared bowls. Place a ball of aluminum foil inside each tortilla cup to maintain the bowl shape. Bake 9 minutes or until lightly browned. Remove foil. Cool completely in bowls on wire racks. Remove tortilla cups from bowls; set aside.

Prepare Topping: Combine tomatillos, avocado, chilies and garlic salt in small bowl; cover. Refrigerate up to 24 hours.

Prepare Filling: Brown meat with garlic in medium skillet; drain. Stir in beans, taco sauce, corn and chili powder; bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally.

Toss lettuce with tomatoes, bell pepper, onions and cheese in large bowl. Divide lettuce mixture among the 6 Tortilla Cups. Top each evenly with the Filling, then the Topping.