Low Fat Taco Salad with Chunky Avocado Tomato Salsa

Posted on Jan 3 2013 - 4:30pm by Barry C. Parsons

Low Fat Taco Salad with Chunky Avocado Tomato Salsa – a lightened version of taco salad, using a crisp baked tortilla bowl, lean seasoned beef and a delicious homemade salsa.

Low Fat Taco Salad with Chunky Avocado Tomato Salsa

Low Fat Taco Salad with Chunky Avocado Tomato Salsa

Originally published on February 22, 2010
Low Fat Taco Salad with Chunky Avocado Tomato Salsa
 
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Low Fat Taco Salad with Chunky Avocado Tomato Salsa - a lightened version of taco salad using a crisp baked tortilla bowl, lean seasoned beef and a delicious homemade salsa.
Author:
Recipe type: Lunch or Dinner
Serves: 4 servings
Ingredients
For the seasoning mix together:
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp dry oregano
  • ½ tsp cinnamon
  • ½ tsp red pepper flakes ( or more for a spicier seasoning)
For the seasoned beef
  • 2 tbsp olive oil
  • 1 pound extra lean ground beef
  • 2 cloves minced garlic
  • season with salt and pepper
  • 3 tbsp tomato paste
  • 1 tbsp molasses
  • seasoning from above minus 1 teaspoon
For the salad bowls
  • 4 whole wheat 7 inch tortillas
  • olive oil
For the salsa
  • 2 small tomatoes
  • 1 small red pepper
  • 1 avocado
  • ½ small red onion
  • 1 clove minced garlic
  • finely grated zest of one lime
  • juice of one lime
  • ¼ cup chopped fresh cilantro
  • season with salt and pepper
  • 1 teaspoon reserved seasoning
You will also need
  • shredded romaine lettuce
  • low fat cheddar cheese, grated
  • low fat sour cream (optional)
Instructions
  1. Mix a lll of the seasoning ingredients together well.
  2. In a large skillet heat the 2 tbsp olive oil.
  3. Add and brown the ground beef with the garlic salt and pepper.
  4. When the beef is browned add the tomato paste, molasses and seasoning mix (minus 1 tsp)
  5. For the salsa, coarsely chop the tomatoes, peppers, onions and avocado before tossing wight he rest of the salsa ingredients and the reserved seasoning.
To prepare the Taco Bowls
  1. Very lightly brush or spray both sides of the tortillas with olive oil and fit into small oven safe bowls. Bake at 300 Degrees F for about 15 20 minutes until crisp.
  2. Fill the crispy tortilla bowl with shredded romaine lettuce. Top with the seasoned ground beef. Top the beef with low fat shredded cheddar cheese and the salsa. Top with a little sour cream and garnish with fresh cilantro.
  3. Cooked red kidney beans make a nice addition to this salad too if you prefer.

Low Fat Taco Salad with Chunky Avocado Tomato Salsa

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