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Beef and Bean Taco Salad

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 4 (serving size: 1 salad)

To help keep the tortillas in the shape of a bowl, keep the ramekins on the pan when you flip the tortillas over, and use them as supports to help prop up the tortilla bowls.

Ingredients

  • 3/4 pound extra-lean ground beef (93% lean)
  • 3/4 cup medium refrigerated fresh salsa (such as La Mexicana)
  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • Cooking spray
  • 4 (8-inch) 100% whole-wheat soft taco flour tortillas (such as Mission)
  • 1 cup chopped tomato
  • 3/4 cup chopped ripe avocado
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 1 teaspoon olive oil
  • 1/4 cup fat-free sour cream
  • 2 teaspoons adobo sauce (from canned chipotle chiles in adobo sauce)
  • 1 (8-ounce) package presliced iceberg lettuce
  • 1.5 ounces preshredded reduced-fat Mexican blend cheese (1/3 cup)

Nutrition Information

  • calories 446
  • fat 16.7 g
  • satfat 5.4 g
  • monofat 7.7 g
  • polyfat 1.7 g
  • protein 30 g
  • carbohydrate 43 g
  • fiber 10 g
  • cholesterol 56 mg
  • iron 5 mg
  • sodium 607 mg
  • calcium 307 mg

How to Make It

  1. Preheat broiler to high.

  2. Heat a large nonstick skillet over medium-high heat. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Add salsa and beans; cook 5 minutes or until liquid almost evaporates.

  3. Place 4 (7-ounce) ramekins upside down on a large jelly-roll pan; coat ramekins with cooking spray. Place 1 tortilla over each ramekin; fold down sides to form upside-down cups. Lightly coat tortillas with cooking spray. Broil 2 to 3 minutes on middle oven rack or until tortillas brown in spots. Remove pan from oven; let stand 1 minute. Invert tortillas, propping against ramekins and sides of pan to keep their shape; lightly coat with cooking spray. Broil an additional 2 minutes on middle rack or until browned. Remove from heat; cool slightly.

  4. Place tomato, avocado, cilantro, lime juice, and oil in a small bowl; toss gently to combine. Combine sour cream and adobo sauce in a small bowl, stirring well.

  5. Divide lettuce evenly among tortilla bowls. Top evenly with beef mixture; sprinkle evenly with cheese. Divide avocado mixture evenly over top; dollop 1 tablespoon sour cream mixture over each serving.