Jessies Light Taco Salad Recipes

JESSIE'S LIGHT TACO SALAD

Steps:

• Brown ground beef and onion in a non-stick skillet over medium heat. Drain off excess grease. Add one can of dark red kidney beans - drained. Cook over low heat for 10 minutes until beans are warmed.
• While meat is cooking, mix into a large bowl lettuce, tomatoes, catalina dressing, cheese and broken tostitos chips.
• Serve one of two ways: Add meat/bean mixture to the salad and toss - or serve individually on top of salad mixture. Enjoy!

LIGHT TACO SALAD

Steps:

• Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
• Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside.
• Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
• In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.
• Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.

TACO SALAD (LIGHT AND HEALTHY)

Steps:

• Preheat oven to 375°F
• Place ovenproof bowls upside down on a rimmed cookie sheet. Spray bowls with non-stick. Place 1 tortilla on each bowl. Gently press tortilla to bowl. Spray tortillas lightly with non-stick. Bake 8 to 12 minutes, until tortillas are barely brown and starting to crisp. Remove to wire rack to cool.
• While tortillas are baking, place beef and 1 cup water in a large non-stick skillet or dutch oven. Stir until beef has absorbed all water evenly.
• Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.
• Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
• Cook until liquid thickens, about 5 minutes.
• Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
• Divide among the 6 tortilla bowls.
• Divide meat mixture among the 6 bowls.
• Top each with cheese, salsa and sour cream.

JESSIE'S TACO SALAD

Steps:

• Brown the ground beef with onions.
• Drain excess fat/oil from the pan leaving appx. 2 tablespoons.
• Add taco seasoning and mix well with remaining oil.
• Set aside to cool if you desire.
• Open Doritos enough to release air and crunch them up.
• Start adding remaining ingredients into a large mixing bowl. (I use one with
• a lid for storage).
• I usually add lettuce, then black olives, then cheese, and then Doritos.
• After meat has cooled (your preference), add meat to mix.
• Stir well.
• Add Catalina Dressing and Taco Sauce and stir well.
• Serve immediately or refrigerate for later. ENJOY!

JESSIE'S TACO SALAD

Steps:

• Cut the tortillas into 3/4" squares and fry until slightly crispy.
• Brown the ground beef.
• Add the lettuce, onion and tortillas to the beef and cook until your desired temperature.
• Serve!
• Tastes great when garnished with sour cream and guacamole.