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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Instead of using deep-fried salad shells, this recipe calls for baking flour tortillas in the microwave. Doing so keeps all the flavor and reduces the fat. Ingredients:
1 pound ground beef |
1 envelope taco seasoning |
2/3 cup water |
1/2 teaspoon ground cumin |
4 flour tortillas (9 inches) |
refrigerated butter-flavored spray |
1 can (16 ounces) refried beans |
1/2 cup salsa |
2 cups (8 ounces) shredded cheddar cheese |
shredded lettuce, sliced ripe olives, chopped onions and sour cream |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened.
2. Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates.
3. In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream. Yield: 4 servings.
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