Friday, July 11, 2008

Taco Salad

This was a refreshing way to have tacos in the summertime. I added some ground turkey breast, so we could just have this and be full. The dressing was really delicious!

Taco Salad adapted from Family Fun Magazine
1 pd ground turkey breast
1 pkg. chicken taco seasoning
6 (6-inch diameter) flour tortillas
3 cups shredded romaine lettuce
1 cup diced Monterey Jack/ Colby cheese
1 cup canned black beans, drained and rinsed
1 cup halved grape tomatoes
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon coarse salt

Step 1 Heat the oven to 375 degrees. Set six 6-ounce custard cups upside down on a baking sheet.

Step 2 Heat an electric skillet over medium high heat and spray with cooking spray. Add turkey breast, taco seasoning and 1/2 cup water. Crumble meat with wooden spoon and cover. Cook, stirring occasionally, until cooked through, about 7-9 minutes. Turn off heat and keep covered.

Step 3 Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds). Working with one tortilla at a time, lightly coat both sides with cooking spray and then place each one over a cup. Gently press the tortilla edges against the cup.

Step 4 Bake the tortillas until they are light golden brown (about 10 to 12 minutes). Remove the baked tortillas from the cups and place them upright on serving plates. Step 5 Toss together the lettuce, cheese, beans, and tomatoes in a large bowl.

Step 6 In a medium bowl, whisk together all the dressing ingredients. Add the dressing to the large bowl and toss the mixture well.

Step 7 Spoon the salad into the taco cups just before eating.