Tasty Taco Salad

Tortilla shells are baked, not fried, then filled with spicy Mexican Veggie Ground Round in this twist on taco salad.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 337 Calories

Ingredients

• 1 onion, chopped
• 1 carrot, shredded
• 4 cups shredded lettuce
• 4 (6 inch) flour tortillas
• 1 cup chopped tomato
• 1 green pepper, chopped
• 1 tablespoon Spectrum® Canola Oil
• 1 (340 gram) package Yves Veggie Cuisine® Mexican Veggie Ground Round
• 1 cup grape tomatoes
• ½ cup black olives, chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in large skillet. Saute onion and half of green pepper just until soft.

Step 3

Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.

Step 4

Wrap tortillas in foil and heat in preheated oven for about 10 minutes.

Step 5

Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.

Step 6

Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.

Step 7

Top with remaining chopped green pepper, grape tomatoes, carrots and olives.