Southwestern Taco Salad

4.4
(10)

Forget the big salad bowl! Wow your table by serving this taco salad in restaurant-style tortilla bowls. Serve it as a starter or as a main dish--it's memorably delicious either way.

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Prep Time:
15 mins
Cook Time:
12 mins
Total Time:
27 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 4 (10 inch) burrito-size flour tortillas

  • 4 cups shredded lettuce leaves

  • 1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice, cooked according to package directions

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 cup shredded Cheddar cheese

Directions

  1. Press 1 tortilla into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.

  2. In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat through.

  3. In tortilla bowls, evenly arrange lettuce. Evenly top with rice mixture, then sprinkle with cheese. Top, if desired, with your favorite taco toppings such as chopped tomato, chopped avocado, salsa, sour cream and/or chopped fresh cilantro.

Nutrition Facts (per serving)

664 Calories
17g Fat
85g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 664
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 38%
Cholesterol 30mg 10%
Sodium 1347mg 59%
Total Carbohydrate 85g 31%
Dietary Fiber 17g 60%
Total Sugars 6g
Protein 26g
Vitamin C 5mg 26%
Calcium 346mg 27%
Iron 6mg 31%
Potassium 683mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.