Beef / Pork

Mini Taco Salads takes several minutes to prepare.

Mini Taco Salads takes several minutes to cook.

Mini Taco Salads makes 4 servings.

The ingredients for Mini Taco Salads are:

Cooking spray
8 Mama Lupe's low carb wheat tortillas
1 lb ground beef
2 tbsp garlic powder
1 tbsp cumin
2 tbsp chili powder
1/2c taco sauce
1 head romaine lettuce, chopped (about 4c)
1/2c shredded cheddar
1/2c frozen corn kernels, heated through
1/2c light ranch dressing

Here is how you make Mini Taco Salads:

Preheat oven to 375Using a muffin tin turned upside down, place 3 taco shells in the wells of the tin to form a cup. If needed, use toothpicks to hold folded edges together. Spray both sides with cooking spray and bake 10-12 minutes until crispy.Brown ground beef with can of tomatoes. Drain.Add cumin, garlic powder, chili powder and taco sauce. Stir and heat through.Allow shells to cool before filling. Once cooled, remove toothpicks.Fill shells each with 1/2c lettuce, 1/2c meat mixture, 1 tbsp cheese, 1tbsp corn and 2 tbsp ranch dressing.Serving Size: Makes 8 shells, 2 per servingNumber of Servings: 4Recipe submitted by SparkPeople user LEIGHWOMAN.

The nutritional information for Mini Taco Salads is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 454.2

• Total Fat: 22.3 g
• Cholesterol: 77.5 mg
• Sodium: 1,474.3 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 10.4 g
• Protein: 39.5 g