Tex Mex Taco Salad On Romaine Food

TEX-MEX TACO SALAD

Steps:

• Preheat oven to 400 degrees F. Spray oven safe bowl with non-stick cooking spray. Place soft taco tortilla inside. Making sure to form into a bowl size. Lightly spray with non-stick cooking spray; set aside.
• In a large skillet over medium-high heat, add oil, bell peppers and onion. Cook for 2-3 minutes. Add meat and cook/crumble unit cooked through, about 10 minutes. Drain and place back in skillet. Add taco seasoning and water. Bring to a low boil and cook for 3 minutes. Add in black beans, corn and chiles; set on low until ready to use.
• While the meat is cooking place soft taco bowls in oven and bake 18-20 minutes.
• While the bowls and meat are cooking, cut remaining vegetables.
• Once the bowls and meat are done, it's time to assemble. Add some beans, meat and then cheese to the taco bowls. Add remaining ingredients.
• Serve & Enjoy!

TEX-MEX TACO SALAD

Steps:

• 1. Combine salsa and sour cream in a large bowl. 2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture. 3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese. Nutrition Per serving : 343 Calories; 13 g Fat; 5 g Sat; 3 g Mono; 81 mg Cholesterol; 26 g Carbohydrates; 32 g Protein; 8 g Fiber; 851 mg Sodium; 737 mg Potassium Exchanges: 1 starch, 2 vegetable, 4 lean meat