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Sombrero Taco Salad with Chipotle Dressing

Healthy Savings, June 2012

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

10 minutes

Cook Time:

15 minutes

Makes:

6 servings

Ingredients

•  Taco Salad:

12  H-E-B Corn Tortillas

2  tsp.  H-E-B Olive Oil

1/4  c.  red onion, diced

1  lb.  lean ground beef

1  can  H-E-B Green Chiles

3  tsp.  cumin

1  can  H-E-B Fat Free Refried Beans

•  iceberg lettuce, shredded

•  Chipotle Ranch Salad Dressing:

3  Tbsp.  H-E-B Light Ranch Dressing

1  Tbsp. chopped, canned  chipotle

Instructions


Preheat oven to 375°F.

Cut a slit in each tortilla from the center to the edge. Spray both sides with non-stick cooking spray. Place each tortilla in a muffin cup to form a circle - "sombrero."

Bake 10 minutes. Let cool.

Meanwhile, heat a large skillet 2 minutes on medium high heat. Add oil and onion, sauté 2 minutes. Add ground beef, green chiles and cumin. Sauté 10 minutes, or until meat is cooked through and no longer pink.

Place beans in a microwave safe bowl and microwave 30 seconds. Stir until beans are smooth.

Prepare salad dressing by mixing ranch dressing and chipotle in a small bowl until well combined.

Fill each tortilla "sombrero" with 1 tablespoon beans, meat, and shredded lettuce. Drizzle with Chipotle Ranch Salad Dressing.
Nutritional Information
Calories: 270, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 40mg, Sodium: 390mg, Carbohydrates: 34g, Dietary Fiber: 5g, Sugar: 1g, Protein: 20g
Source:
Healthy Savings, June 2012

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