Taco Salad

Yield:  4 servings

Note: This can be served on a bed of lettuce or in a baked shell.

Shell:

• 4 (8-inch) whole wheat flour tortillas
• 1/2 cup water
• Juice from one lemon
• Juice from one lime
• 1 tablespoon canola oil
• Salt and pepper

Meat:

• 3/4 pound lean ground beef (maximum 7% fat)
• 2 cloves garlic, minced
• 1/3 cup diced onion
• 1 cup black beans, drained and rinsed
• 1 tablespoon chili powder
• 2 teaspoons hot sauce (less if desired)
• 1/3 cup beef broth (low-sodium) or water

Salsa:

• 4 medium tomatoes, diced
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Salad:

• 4 baked (8-inch) taco shells
• 2 hearts romaine lettuce, chopped
• 1/3 cup low-fat cheddar
• Low-fat sour cream
• Guacamole (optional)

Preheat the oven to 350 degrees Fahrenheit.  For the shell…  line two baking sheets with parchment paper.  In a large bowl, mix together water, lemon juice, lime juice, canola oil, and salt and pepper (if desired).  Working quickly, dip each shell in the lemon and lime solution.  Using either a taco mold or biscuit cutter, carefully place shells inside being careful not to tear.  Bake until the shells are crisp and golden, about 12 to 16 minutes.  For the beef filling…  heat a large sauté pan to medium, add in the beef and cook until no longer pink.  Add the garlic and onions and cook until translucent.  Add the black beans, chili powder, hot sauce, and broth (or water) and stir until well combined and thickened.  For the salsa…  combine all ingredients in a bowl and stir to combine.  Let flavors mingle for at least 30 minutes.  To prepare…  in the bottom of each shell, place a handful of lettuce.  Top with 1/4 of the beef mixture and 1/4 of the salsa.  Top with more lettuce, sour cream, cheese and guacamole if desired.

Recipe by AccentHealth Chef Donna Brousseau