Appetizers / Soups / Salads

Taco Salad With Baked Taco Shell Bowl is for Dinner.

Taco Salad With Baked Taco Shell Bowl takes several minutes to prepare.

Taco Salad With Baked Taco Shell Bowl takes several minutes to cook.

Taco Salad With Baked Taco Shell Bowl makes 1 servings.

The ingredients for Taco Salad With Baked Taco Shell Bowl are:

1 La Banderita Burrito Grande large flour Tortilla
1 8oz. can La Costena Refried pinto Beans( 1/2 cup per serving)
2 cups shredded lettuce
1/4 cup chopped tomatoes
1/4 cup shredded cheddar cheese
1 Tablespoon sour cream
2 teaspoons low sodium Taco seasoning mix

Here is how you make Taco Salad With Baked Taco Shell Bowl:

Preheat Oven at 350. Take 1 large sheet of aluminum foil and make a ball the size of a base ball. Place it on a cookie sheet, then spray the ball with cooking spray and place the Tortilla shell on top of the ball. Don't worry about trying to shape it into a bowl it will do that when you bake it. Place it in the oven for about 5 to 10min. watch it so you don't burn it, you want it a golden brown. Next in a small pot put refried beans and taco seasoning mix, you might want to add a 1/4 cup of water to this and heat. When taco bowl is done let it cool before removing, then put you refried beans in, I like to spread my around the bowl,then lettuce,tomatoes,cheese, then top with sour cream. Enjoy!Number of Servings: 1Recipe submitted by SparkPeople user NOMOREFAT24.

The nutritional information for Taco Salad With Baked Taco Shell Bowl is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 485.0

• Total Fat: 21.5 g
• Cholesterol: 34.9 mg
• Sodium: 1,462.8 mg
• Total Carbs: 55.0 g
• Dietary Fiber: 11.5 g
• Protein: 13.8 g