Ingredients for Dieter's Taco Salad
- 1 lb ground beef
- 1/2 medium onion (chopped)
- 1/2 cup chopped green bell pepper
- Tomato Sauce
- Vinegar
- Mustard
- Pepper
- Basil
- 1/2 tsp garlic powder
- Water
- 4 corn tortillas (6-inch)
- 2 cups shredded lettuce
- 1/2 cup chopped tomatoes
- 1/2 cup shredded carrots
- Parmesan Cheese
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How to Make Dieter's Taco Salad
- Brown 1 lb ground beef, 1/2 medium onion (chopped), and 1/4 cup chopped green bell pepper in a large skillet over medium-high heat. Drain any excess grease.
- Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
- Add 1 (15-ounce) can of diced tomatoes (undrained), and 1/2 cup of beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- While the beef mixture simmers, preheat your oven to 350°F (175°C). Warm 4 corn tortillas (6-inch) wrapped in foil for 10 minutes.
- Lightly spray four 10-ounce casseroles with nonstick cooking spray.
- Press one warmed tortilla into the bottom of each casserole dish.
- Bake the tortillas in the preheated oven for 15 minutes, or until lightly crispy.
- Meanwhile, prepare your toppings: 2 cups shredded lettuce, 1/2 cup chopped green bell pepper (remaining), 1/2 cup chopped tomatoes, 1/2 cup shredded carrots, and 1 cup shredded cheddar cheese.
- Divide the lettuce evenly among four plates.
- Place a baked tortilla on each plate.
- Spoon the beef mixture evenly over the tortillas.
- Top with the remaining green pepper, tomatoes, carrots, and cheese.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
66g
Fat
180g
Carbs
20g
