Tortilla shells are baked, not fried, then filled with spicy Mexican Veggie Ground Round in this twist on taco salad.

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat oil in large skillet. Saute onion and half of green pepper just until soft.

  • Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.

  • Wrap tortillas in foil and heat in preheated oven for about 10 minutes.

  • Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.

  • Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.

  • Top with remaining chopped green pepper, grape tomatoes, carrots and olives.

Nutrition Facts

337 calories; protein 20.2g 40% DV; carbohydrates 37.6g 12% DV; fat 12.9g 20% DV; cholesterolmg; sodium 832.4mg 33% DV. Full Nutrition