Wednesday, July 28, 2010

Taco Salad in a Baked Tortilla Bowl w/ Sour Cream Dressing

Sorry these photos aren't really up to par but my good camera is packed and ready to go to Texas this weekend! Yay!

These, like all my recipes, are super easy, super tasty, and very healthy, oh and they're man approved. Nick really likes these :) I think they're only about 500 calories which to me is pretty stinkin good since it's an entire meal.

Baked Shell:

Burrito sized tortilla

tin cans - labels removed and washed

cooking spray

Spray both sides of tortilla with cooking spray.
Place cans on cookie sheet, open end facing down, then place your tortilla over the can and fold 4 corners into the tortilla. Bake at 375 degrees until crisp, about 15 minutes.

Sour Cream Dressing:

1 cup light sour cream
1/2 fresh jalepeno
dash of cumin
dash of cayenne
1 tsp garlic powder
1 tsp salt
1/4 of an avocado - diced
1/2 tbs ranch dressing

Mix all igredients. If you have a food processor that works best because it really unleashes the flavor of the jalepeno and emulsifies the avocado making the dressing green. I do have a food processor but I was lazy last night and didn't want to deal with washing its 1 billion parts.

Salad Filling:
1 lb ground lean turkey
romain lettuce
1 can pinto beans - rinsed
1 can kidney beans - rinsed
diced onion
1 can of black olives, sliced
4 pepperocini - diced
tomato - diced
1/4 avocado diced (or more if you like avocado a lot)
sliced jarred jalapeno
cheddar cheese

Brown your turkey and season it with either a taco seasoning packet or use a mixture of cumin, cayenne, chili powder, paprika, salt, and garlic powder. Then simply mix the remaining ingredients except for the cheese into a salad.

Fill tortilla bowl about 2/3 full with salad mixture then top it with ground turkey, cheese, and sour cream dressing.

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