Lunch #3 Recipe
Taco Salad - Crispy flour tortilla shell covered with your choice of ground beef or shredded chicken, beans, lettuce, cheese sauce, onion tomato, sour cream, and avocado
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Ingredients
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Taco Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Tortilla Shells
Preheat the oven to 400°F (200°C). Brush the flour tortillas with olive oil and shape them into a bowl using oven-safe bowls or molds. Bake for about 10-12 minutes or until golden brown and crispy. Remove from the oven and let cool.
- 2
Cook the Meat
In a skillet over medium heat, cook the ground beef or shredded chicken until fully cooked. If using ground beef, drain excess fat. Season with salt and pepper to taste.
- 3
Prepare the Beans
Heat the canned black beans in a small saucepan over low heat until warmed through. Season with salt and pepper as desired.
- 4
- 5
Assemble the Salad
In each crispy tortilla shell, layer the cooked meat, beans, lettuce, diced onion, diced tomato, a drizzle of cheese sauce, a dollop of sour cream, and top with diced avocado.
- 6
Serve
Serve immediately while the tortilla shells are still crispy.
