10-Minute Taco Salad

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10-Minute Taco Salad

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Prep/Cook
PREP TIME: 0min COOK TIME: 10min
Serves
Serves 4

  • 680
    Calories
  • 42g
    Protein
  • 2030mg
    Sodium
  • 9g
    Sat. Fat
  • 6g
    Sugar
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Ingredients Ingredients

Ingredients

1 cupreduced-fat shredded cheddar cheese

Reduced fat sour cream for garnish (optional)

1 pkg.(12 ounces) mixed salad greens (about 8 cups)

2 green onions, chopped

2 smalltomatoes, chopped

1 can(2.25 ounces) sliced ripe olives, drained

Bottled salsa for garnish (optional)

1 envelope(1.25 ounces) taco seasoning mix

3/4 cupwater

4 prepackaged tortilla bowls*

1 can(16 ounces) fat-free refried beans


Step 1

Preheat oven to 350° F. In a large non-stick skillet over medium heat, cook ground chicken 8 to 10 minutes, or until meat is no longer pink, breaking up meat into crumbles.  Stir in taco seasoning mix and water.  Cook, stirring occasionally until most of liquid is absorbed. Drain.

tip TIP

TIP: Prepackaged tortilla bowls can be found in the Mexican foods section of the grocery store.  To make your own tortilla bowls: Lightly brush four 9 or 10-inch flour tortillas with a small amount of cooking oil, or spray non-stick coating onto 1 side of each tortilla. Spray non-stick coating into four taco salad molds or small oven-safe bowls. Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each tortilla cup. Bake in a 350° F oven for 15 to 20 minutes or until light brown. Remove the foil. Cool. Remove tortilla bowls from the molds. 

Step 2

Meanwhile, bake tortilla bowls for 3 to 5 minutes until golden. Warm refried beans in microwave or heat on stove until heated through.

Step 3

In a large bowl, combine salad greens, green onions, tomatoes and olives.

Step 4

Spoon refried beans then salad greens evenly into tortilla bowls. Top with cooked chicken mixture and cheese.  Serve with salsa and sour cream, if desired.     

Ta Da

10-Minute Taco Salad

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