Healthy Taco Salad Bowl
This taco salad bowl is packed with flavor and nutrition, without sacrificing any of the benefits of a traditional salad.
Equipment
- Tortilla bowl pan
- Plate
Ingredients
- 1 large tortilla
- 1 pound ground beef
- 1 cup diced tomatoes
- 1/2 red onion diced
- 1 bell pepper diced
- 1 jalapeño pepper seeded and minced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 6 cups mixed greens e.g. Boston lettuce, romaine lettuce, etc.
- 2 tablespoons salsa verde or green enchilada sauce
Instructions
Taco Bowl
- Preheat your oven to 350 degrees Fahrenheit.
- Take a soft tortilla and place it in the tortilla bowl pan. Gently press it into the bottom and up the sides of the pan. Use a fork to prick the tortilla a few times.
- Bake the tortilla for 5-7 minutes, or until it is soft and lightly golden brown in color.
- Remove the tortilla from the oven and let it cool slightly before filling with your favorite taco toppings.
- Serve immediately and enjoy
Salad
- In a large skillet over medium heat, cook the ground beef until browned about 10 mintues. Drain any excess fat and add in the tomatoes, onion, bell pepper and jalapeño pepper.
- Cook until the vegetables are tender and the tomato sauce is thickened.
- Season with salt and pepper to taste.
- Remove from heat and let cool slightly. In the baked taco bowl, combine the meat mixture with the greens and salsa verde or green enchilada sauce.
- Serve chilled or at room temperature.