ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beefy Taco Salad

Yield Makes 6 servings
Oven-safe bowls, cooking spray, and flour tortillas are all you need to create crispy, low-fat edible tortilla bowls.


  • 1 pound extra lean ground beef
  • Vegetable cooking spray
  • 1 small onion, chopped
  • 1 garlic clove, pressed
  • 1 tablespoon fajita seasoning
  • 1 (12-ounce) jar salsa verde, divided
  • 6 (8-inch) flour tortillas
  • Smashed Pinto Beans (see recipe)*
  • 1/2 head iceberg lettuce, shredded
  • Chunky Avocado Sauce
  • Garnish: chopped fresh tomatoes

Nutrition Information

  • calories 391
  • caloriesfromfat 34 %
  • fat 15 g
  • satfat 3.6 g
  • monofat 2.5 g
  • polyfat 0.6 g
  • protein 22 g
  • carbohydrate 45 g
  • fiber 8.6 g
  • cholesterol 23 mg
  • iron 3.7 mg
  • sodium 993 mg
  • calcium 135 mg

How to Make It

  1. Cook beef in a nonstick skillet coated with cooking spray 7 minutes or until beef crumbles and is no longer pink. Drain and pat dry with paper towels; set beef aside.

  2. Sauté onion in skillet coated with cooking spray 5 minutes. Add garlic, and sauté 1 minute. Return beef to skillet. Add fajita seasoning and 1/2 cup salsa verde. Cook over medium-high heat 3 minutes or until thoroughly heated and liquid is evaporated.

  3. Coat both sides of 1 tortilla with cooking spray. Place tortilla inside a 7-inch oven-safe bowl. Place bowl on a baking sheet.

  4. Bake at 350° for 10 to 15 minutes or until golden. Remove tortilla from bowl; bake 5 more minutes. Remove from oven, and let cool 5 minutes. Repeat with remaining tortillas and cooking spray. (You may prepare 2 to 3 bowls at a time in your oven.)

  5. Spread 1/4 cup Smashed Pinto Beans evenly over bottom of each tortilla shell. Sprinkle evenly with lettuce and beef mixture. Top evenly with Chunky Avocado Sauce. Serve with remaining salsa verde. Garnish, if desired.

  6. *Canned fat-free refried beans may be substituted.

  7. Note: Salsa verde, also called green salsa, may be found in the Mexican food aisle of supermarket.