Saturday, March 13, 2010

Super Easy Taco Salad

Super Easy Taco Salad

For Salad Shell

prep time 25 minutes

1 12inch flour tortilla (low carb or the lowest calorie one’s you can find)

Olive oil to coat the tortilla

Preheat oven to 375 f.
Take oven safe bowl and rub a thin layer of oil inside to prevent tortilla from sticking. Press tortilla into bowl and coat the inside of the tortilla with a thin layer of oil. (This will help make the tortilla nice and golden. ) Bake until golden – about 10 minutes. Set aside and let cool (about 10-15 minutes). You can also make these a few hours in advance.

For Salad

2 large handfuls of romaine lettuce – chopped – about 1½ cups.

1/4 cup rinsed kidney beans

2 tbs chopped olives

1/2 of an avocado cubed

2 tbs cheddar cheese

2 tbs low fat sour cream or ranch dressing

2 tbs salsa

salt and pepper to taste (if desired)

In a bowl mix salsa and sour cream or ranch dressing and salt and pepper (if desired) until well combined. Then toss in lettuce to coat. Place lettuce in prepared tortilla bowl then top with beans, olives, avocado and cheese. Enjoy!

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