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Sombrero Taco Salad with Chipotle Dressing
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Nutrition Facts
Serving Size 274 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 630 mg 26%
Total Carbohydrate 37 g 12%
Dietary Fiber 7 g 28%
Sugars 3 g
Protein 23 g
Vitamin A 0% • Iron 10%
Vitamin C 2% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sombrero Taco Salad with Chipotle Dressing
Rate and Review | Read Reviews (3)
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 3 second spray, Hill Country Fare No-Stick Canola Oil Cooking Spray
12 H-E-B Yellow Corn Tortillas
2 Tsp H-E-B 100% Pure Olive Oil
1/4 cup(s) red onion, diced
1 Lb 93% ground beef
3 Oz Hill Country Fare Whole Green Chiles
3 Tsp H-E-B Ground Cumin
16 1/2 Oz Hill Country Fare Refried Beans- No Fat
1/2 cup(s) iceberg lettuce, shredded
3 Tbsp Hidden Valley The Original Ranch Fat Free Salad Dressing
1 Tbsp Goya Chipotle Peppers in Adobo Sauce, chopped
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Instructions

1
Preheat oven to 375°F.
2
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."
3
Bake 10 minutes. Let cool.
4
Meanwhile, heat a large skillet 2 minutes on medium high heat.
5
Add oil and onion, sauté 2 minutes.
6
Add ground beef, green chiles and cumin. Sauté 10 minutes, meat is cooked through and no longer pink.
7
Place beans in a microwave safe bowl and microwave 30 seconds. Stir until beans are smooth.
8
Prepare salad dressing by mixing ranch dressing and chipotle in a small bowl until well combined.
9
Fill each tortilla "sombrero" with 1 tablespoon beans, meat, and shredded lettuce.
10
Drizzle with dressing.

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