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My review
Tasty Taco Salad
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Yves Veggie Cuisine
"Tortilla shells are baked, not fried, then filled with spicy Mexican Veggie Ground Round in this twist on taco salad."
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Ingredients
35 m servings 337 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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
Per Serving: 337 calories; 12.9 g fat; 37.6 g carbohydrates; 20.2 g protein; 0 mg cholesterol; 832 mg sodium. Full nutrition