Beef Taco "Salad"

Makes 6
Prep 30 m
Bake 8 m
Cook 12 m



  1. 1 of 7 Heat oven to 425 degrees F.
  2. 2 of 7 Mix lime juice, jalapeno, 1/4 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, pepper sauce, oil, onion and cumin in bowl. Pour half into large skillet.
  3. 3 of 7 Whisk sour cream and sugar into remaining lime-juice mixture. Slice avocado in half; seed; scoop out half of flesh; mash into sour cream dressing until smooth. Chop other half of avocado; reserve.
  4. 4 of 7 Cut 4 tortillas in half; cut in 1/4-inch-wide strips; place on baking sheet. Coat with cooking spray. Mix remaining chili powder, salt and pepper in cup. Sprinkle over strips.
  5. 5 of 7 Bake in 425 degrees F oven 8 minutes or until crisp.
  6. 6 of 7 Simmer lime-juice mixture in skillet until heated through. Add beef; cook 6 minutes, until no longer brown. Add corn; heat through.
  7. 7 of 7 Mix lettuce, cheese and tomatoes in bowl. Add tortilla crisps and chopped avocado. Top with beef-corn mixture. Add dressing. Serve with warmed tortillas.
Nutrition Information for Beef Taco "Salad"
Servings Per Recipe: 6
Per Serving: 29 g Fat, total, 41 g carb., 9 g sat. fat, 65 mg chol., 500 mg sodium, 6 g fiber, 23 g pro., 479 kcal cal.
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Printed from 07/18/2019