Taco Salad Recipe
Toco Salad has a unque taste. The topping of cheese makes Toco Salad very tasty. The Toco Salad is an easy to prepare dish.
Ingredients
4 6 or 8 inch corn tortillas
Nonstick spray coating
3/4 pound lean ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 8 ounce can tomato sauce
1 tablespoon vinegar
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups shredded lettuce
1/2 cup chopped green or sweet red pepper
1/4 cup finely shredded cheddar cheese
12 cherry tomatoes, halved
Directions
Wrap tortillas in foil.
Warm in a 350° oven for 10 minutes.
Spray four 10 ounce custard cups with nonstick spray coating.
Carefully press 1 tortilla into each cup.
Bake in a 350° oven for 15 minutes or till crisp.
Cool; remove from custard cups.
Meanwhile, in a large skillet cook meat, onion, and garlic till meat is no longer pink and onion is tender.
Drain fat.
Stir in tomato sauce, vinegar, cumin, and red pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Divide lettuce among 4 serving plates.
Place a tortilla on each plate.
Spoon beef mixture into tortillas.
Sprinkle with green or sweet red pepper and cheese.
Warm in a 350° oven for 10 minutes.
Spray four 10 ounce custard cups with nonstick spray coating.
Carefully press 1 tortilla into each cup.
Bake in a 350° oven for 15 minutes or till crisp.
Cool; remove from custard cups.
Meanwhile, in a large skillet cook meat, onion, and garlic till meat is no longer pink and onion is tender.
Drain fat.
Stir in tomato sauce, vinegar, cumin, and red pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Divide lettuce among 4 serving plates.
Place a tortilla on each plate.
Spoon beef mixture into tortillas.
Sprinkle with green or sweet red pepper and cheese.
