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cool looking taco salad

Restaurant Style Taco Salad

Tami Smith
Bite into a healthier take on a classic favorite with our Restaurant Style Taco Salad recipe, packed with almost 35g of protein. Indulge as you enjoy the Tex-Mex goodness of lean ground Turkey combined with a colorful array of fresh vegetables, all nestled within a crispy, baked taco shell bowl!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Tex-Mex
Servings 4
Calories 364 kcal

Equipment

  • 1 Muffin tin
  • 1 Skillet
  • 1 Spoon or spatula
  • 1 Oven
  • 1 Knife for dicing
  • 1 Cutting Board

Ingredients
  

  • 4 Mission Carb Balance tortillas
  • Cooking spray
  • 1 lb. ground turkey
  • 1 packet low sodium taco seasoning
  • 2 cups Shredded lettuce
  • 1 cup reduced fat Mexican shredded cheese
  • 1 Roma tomato, diced
  • Optional toppings: avocado, sour cream, salsa

Instructions
 

  • Preheat the oven to 375°F.
  • Lightly coat both sides of each tortilla with cooking spray.
  • Turn a muffin tin upside down and place each tortilla in between the muffin tin cups, carefully shaping them to create a bowl-like form.
  • Place the muffin tin on the oven rack and bake for 10-12 minutes, or until the tortillas are golden brown and crisp. Once done, carefully remove the tortilla shells from the muffin tin and allow them to cool.
  • In a skillet over medium heat, cook the ground turkey until it's no longer pink, breaking it apart with a spoon as it cooks. Drain any excess fat.
  • Sprinkle the taco seasoning over the cooked turkey and add water as per the packet instructions. Allow the mixture to simmer until the flavors are well combined and the liquid has reduced.
  • To assemble the taco salad, start by placing a handful of shredded lettuce at the bottom of each taco shell bowl.
  • Spoon the seasoned ground turkey into the bowls on top of the lettuce.
  • Sprinkle the Mexican shredded cheese over the turkey.
  • Add diced Roma tomatoes to each bowl.
  • For an extra burst of flavor, feel free to customize your taco salad with optional toppings like sliced avocado, a dollop of sour cream, and a spoonful of salsa.
  • Serve the taco salad immediately and enjoy!

Notes

Feel free to experiment with other toppings like chopped cilantro, diced onions, or black olives to create your own unique taco salad masterpiece.

Nutrition

Calories: 364kcalCarbohydrates: 31.1gProtein: 34.5gFat: 16.1g
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