Taco Salad (light And Healthy)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 (1 3/4 ounce) low-fat flour tortillas
• 16 ounces 94% lean ground beef
• 1 1/4 cups water, divided use
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1 (14 -16 ounce) can pinto beans (rinsed and drained)
• 1 jalapeno, seeded and minced
• 3/4 cup tomato sauce
• 12 cups lettuce, chopped
• 1 cup cucumber, chopped
• 2 tomatoes, chopped (about 1 1/2 cups)
• 3 tablespoons scallions, sliced (about 3)
• 1 teaspoon fresh cilantro, finely chopped
• 3/4 cup fat-free sharp cheddar cheese (3 ounces)
• 3/4 cup salsa
• 3/4 cup fat free sour cream

Recipe

• 1 preheat oven to 375°f
• 2 place ovenproof bowls upside down on a rimmed cookie sheet. spray bowls with non-stick. place 1 tortilla on each bowl. gently press tortilla to bowl. spray tortillas lightly with non-stick. bake 8 to 12 minutes, until tortillas are barely brown and starting to crisp. remove to wire rack to cool.
• 3 while tortillas are baking, place beef and 1 cup water in a large non-stick skillet or dutch oven. stir until beef has absorbed all water evenly.
• 4 cook over medium heat, stirring occasionally until beef is cooked. drain. chop the salad ingredients while the meat is cooking and set aside.
• 5 add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
• 6 cook until liquid thickens, about 5 minutes.
• 7 combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
• 8 divide among the 6 tortilla bowls.
• 9 divide meat mixture among the 6 bowls.
• 10 top each with cheese, salsa and sour cream.