HALF-BAKED TACO SALAD
I've always adored taco salad, but I wanted to find a way to retain the large portions that the meal typically offers, retain the sharp flavor of the cheeses and meat mixture, but reduce the complexity and calories involved in having a bread product. This is the result and I'm quite addicted to it. I made slight changes to 'Taco Seasoning I' for the spicing, but otherwise hit upon the idea of pre-baking the salad before applying meat, tomato, and salsa, and quite like how the romaine gets crispy along the edges.
Provided by jeturcotte
Categories Salad Taco Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Combine chili powder, cumin, black pepper, garlic powder, sea salt, paprika, onion powder, cayenne pepper, and oregano together in a bowl.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment paper.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix spice mixture into ground beef until evenly coated; add water. Simmer beef until liquid is evaporated, 10 to 15 minutes. Add kidney beans and simmer until beans are heated through, about 10 minutes.
- Cut each tomato in half down the middle. Slice 1 of each half into thin, round cross sections. Chop the remaining halves.
- Spread romaine lettuce onto the prepared baking sheet; top with green bell peppers and tomato slices. Sprinkle Parmesan cheese over tomato layer.
- Bake in the preheated oven until edges of romaine lettuce are crisp but not burned, 10 to 20 minutes.
- Top salad with taco meat mixture, Cheddar cheese, chopped tomato, and salsa. Transfer salad to a serving plate using a spatula.
Nutrition Facts : Calories 565.4 calories, Carbohydrate 41.7 g, Cholesterol 104.3 mg, Fat 28.3 g, Fiber 18.5 g, Protein 42.3 g, SaturatedFat 12.6 g, Sodium 1018.4 mg, Sugar 13.1 g
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Kealeboga Madimabe
[email protected]This is the best taco salad I've ever had! The dressing is to die for.
Jesus Zelaya
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Nqobile Nkosi
[email protected]I'm not a big fan of taco salad, but this recipe is actually really good. The half-baked shells are a nice touch.
Anthony Quintanilla
[email protected]This salad is a great option for a potluck or picnic. It's easy to transport and everyone loves it.
Shonda Harrison
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my own taste.
Nadia Kauser
[email protected]This salad is a great way to use up leftover taco meat. It's also a great way to get your kids to eat their veggies.
DIeen Dlen
[email protected]OMG! This salad is amazing! The flavors are incredible and it's so easy to make. I'll definitely be making this again and again.
Khaotic_TK
[email protected]This recipe was a disaster. The shells were burnt and the salad was bland. I won't be making this again.
Anayah Hillman
[email protected]The salad was good, but the shells were a bit too soggy. I think I'll try baking them for a little less time next time.
Bipasa Aktar
[email protected]This salad was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less chili powder.
Tune wine Nana lucky
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can use whatever taco meat and toppings I have on hand.
Ibrahim Barrie
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The half-baked shells were a great idea and the salad was delicious.
Joseph Blackburn
[email protected]This salad was so refreshing and flavorful. The dressing was the perfect complement to the taco meat and veggies.
Kk Box
[email protected]I love this recipe! It's so versatile and I can always find something to add to it. I've made it with chicken, beef, and even tofu. It's always delicious.
Woodie Wilson
[email protected]This taco salad was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.