Homemade Taco Bowl Salads Recipe

What You Need:

6 (10 in) flour tortillas 1 lb. lean ground beef 1 1/2 tsp bottled garlic 1 (15 oz.) kidney beans 1 (8 oz.) jar taco sauce 3/4 C frozen corn, thawed 6 C leaf lettuce, shredded 1 C green bell pepper, chopped 1 tomato, chopped 3/4 C sharp cheddar cheese, shredded

How to Make It:

Allow the oven to preheat to 350 degrees. Spray one side of the tortillas with a non stick cooking spray. Spray 6 oven proof bowls with the cooking spray. Press the tortillas, coated side up, into the prepared bowls. Bake the tortilla shells for 18 minutes or until browned and as crispy as you like. Remove and set aside. Brown the beef and garlic together in a skillet over medium heat for 10 minutes. Drain well and return to the pan. Stir in the beans, taco sauce and corn. Bring the mixture to a boil. Reduce the heat to low and cover the skillet. Simmer 10 minutes. Toss together the lettuce, bell pepper and tomato until well combined. Divide between the 6 baked taco shells. Add the meat mixture to each shell. Sprinkle the cheese evenly over the top of each salad.

Makes 6 servings

What make this salad so budget friendly? Making the salad shells yourself. These shells can be rather expensive if you can even find them in your local grocery store. Homemade is easy to prepare as well as being good for the budget. Use leftover ground beef to make them even more budget friendly.

Preparation Time: approximately 15 minutes Cooking Time: approximately 28 minutes Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving) Calories 412; Fat 18g; Saturated Fat 6g; Carbohydrates 45g; Fiber 8g; Protein 21g; Cholesterol 35 mg; Sodium 632 mg

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