Taco Recipe

This mouth watering Taco salad recipe
is sure be a hit with friends and family.

Following are tips that help make it healthier with less fat and less calories.

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Taco Salad Recipe

1 pound (450 g) ground beef
1 can (15 ounces/425 g) chili beans in sauce, undrained
1 can (8 ounces/227 g) tomato sauce
2 tablespoons (30 ml) taco sauce, picante sauce or salsa
3 teaspoons (15 ml) chili powder
½ teaspoon (3 ml) garlic powder OR 2 small garlic cloves, minced
2 cups (500 ml) coarsely broken tortilla chips
1 cup (250 ml) sour cream
6 - 8 medium green onions,diced
1 medium tomato, diced
1 cup (250 ml) shredded Cheddar or Monterey Jack cheese
Shredded lettuce and additional salsa, if desired

Pre-heat oven to 350º F./175º C.) In frypan, over medium heat, cook meat until browned. Drain and return to frypan.
Stir in beans, tomato sauce, taco sauce, chili powder and garlic.
Heat to boiling, stirring occasionally.

Place tortilla chips in ungreased 2-quart (2 liter) casserole dish.
Top with beef mixture. Spread with sour cream.
Sprinkle with diced tomato, green onions and cheese.
Bake uncovered 20 to 30 minutes or until cheese is hot and bubbly.
Serve with lettuce; additional tortilla chips and salsa. if desired.

Makes 6 servings.

Calorie Tip:

After draining beef in colander, pour over it boiling water
Use lite or non-fat sour cream
Make your own tortilla chips:: Cut 5 - 6 corn tortilla into strips. Place on a cookie sheet which has been lightly oiled. Spray strips with no-stick cooking spray. Bake in pre-heated 400º F/205º C.oven for 10 to 12 minutes.

A delicious Taco Recipe

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