Tortilla Taco Salad

Tortilla Taco Salad

Crispy tortilla bowls hold a delicious, fresh taco salad that's ready to eat in just 20 minutes!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

6
Old El Paso® flour tortillas for burritos, 8 inch (from 11-oz package)
1
container (18 oz) refrigerated taco sauce with seasoned ground beef
1
can (15 oz) pinto beans, drained
2
tablespoons sweet-spicy French dressing
1 1/2
cups shredded lettuce
3/4
cup chopped tomato (1 medium)
3/4
cup shredded Mexican or taco-seasoned cheese blend (3 oz)
Old El Paso® taco sauce, if desired
  1. Heat oven to 400°F. To make tortilla bowls, cut 6 (25x12-inch) sheets of foil. Slightly crush each sheet to make 4-inch ball; flatten balls slightly with palm of hand.
  2. On ungreased large cookie sheet, place tortillas in single layer; cover completely with another sheet of foil. Heat in oven 1 minute or just until warm. Remove tortillas from cookie sheet; place foil balls on same sheet. Top each ball with 1 warm tortilla, shaping tortilla gently to fit around ball.
  3. Bake 6 to 8 minutes or until tortillas are crisp and lightly browned. Remove tortilla bowls from foil balls; place on wire rack. Cool 2 minutes.
  4. Meanwhile, in medium microwavable bowl, mix taco sauce with ground beef, pinto beans and dressing. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes or until hot.
  5. Place tortilla bowls on plates. Spoon about 1/2 cup hot beef mixture into each tortilla bowl. Top each with 1/4 cup lettuce, 2 tablespoons tomato and 2 tablespoons cheese. Serve with taco sauce.
Makes 6 servings
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Instead of the Mexican cheese blend, you can use hot pepper Monterey Jack cheese or Colby Monterey Jack cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 35mg;
  • Sodium 1170mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 6g,
    • Sugars 5g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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