Baked Taco Salad

Baked Taco Salad

315 calories per taco salad- including the shell!

You will need:

**preheat oven to 350 degrees

*Around 1 pound Ground Lean Turkey- I found 97% fat free

90 Calorie Whole Wheat Tortillas

Lettuce (I used Iceburg) -shredded may work best!

Mixed bell peppers

Chopped onion

*Homemade Taco Seasoning 

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion salt (or powder)

1/4 teaspoon cayenne pepper

1/4 teaspoon Oregano flakes

1/2 teaspoon paprika

1 1/2 teaspoons cumin powder

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

*0 fat Greek Yogurt (sour cream replacement) 

*90 Calorie whole wheat tortilla

*Heredez Salsa

1. Cook ground turkey just as you would ground beef. Once finished, add seasoning. -If it seems pretty dry you may need to add some water. I think I ended up using a couple of ounces of hot water. 

2. Add bell peppers and onion to the ground turkey, stir well and place the lid on top, letting the peppers and onion steam and saute with the ground turkey. 

3. **To make my taco salad shell, I put a bundt cake pan upside down on top of a baking sheet and sprayed it lightly with cooking spray and placed my tortilla on top and pushed down a small amount to make sure the torilla wouldn't fall through. I baked my tortilla for around 20 minutes? It really depends on your oven. Just keep checking it- you'll know when it's ready!

4. Once the veggies were sauted and the shell was complete, I put about 4 ounces of taco meat into the bowl. Then, I filled it up with lettuce! I then added a tbsp of Oikos Greek Yogurt, Heredez Salsa, and jalepenos. 

Photo on Instagram

I loved the taco salad, and I hope you will too! 

C-