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Tago Salad For Two Recipe
|Flour tortillas||2 (8 Inch)|
|Ground round||1⁄3 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Chopped green onions||2 Tablespoon|
|Chili powder||2 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Shredded iceberg lettuce||2 Cup (32 tbs)|
|Tomato||1 Small, seeded and chopped|
|Reduced fat cheddar cheese||1⁄2 Ounce, shredded (2 Tablespoon)|
|Non fat sour cream||2 Tablespoon|
|No salt added salsa||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 774 Calories from Fat 331
% Daily Value*
Total Fat 37 g57%
Saturated Fat 12.9 g64.7%
Trans Fat 0 g
Cholesterol 104 mg
Sodium 983.5 mg41%
Total Carbohydrates 69 g23.1%
Dietary Fiber 13.3 g53.4%
Sugars 9.2 g
Protein 49 g98.6%
Vitamin A 812.6% Vitamin C 196.8%
Calcium 39.7% Iron 45%
*Based on a 2000 Calorie diet
Bake at 350° for 10 to 12 minutes or until lightly browned.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add ground round, and cook over medium heat until browned, stirring to crumble meat.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Return meat to skillet; add water, green onions, chili powder, and cumin, stirring well to combine.
Bring meat mixture to a boil; reduce heat, and simmer 10 minutes.For each salad, layer half of tortilla wedges, lettuce, meat mixture, and chopped tomato on each of 2 serving plates.
Top each salad with 1 tablespoon shredded Cheddar cheese and 1 tablespoon sour cream.
Serve with salsa.