Mini Taco Salads

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Mini-Taco-Salads

I first made these trying to stuff the tortillas in the muffin pans cups, but then my wonderful husband sent me this picture on google+:

 

That is how I’m going to make them next time! I can’t wait to try it out so we are having them again right away! I used Mission Artisan Style Ancient Grains Tortillas for our taco salads their nutrition facts are: 100 cal 3 fat 18 carbs 3 protein 3 fiber per shell. That way I hope you can compare your tortillas and count your calories accordingly.

Mini Taco Salads

Ingredients

  • 6 ozs lean ground beef
  • ½ cup black beans
  • ¼ cup chopped onion
  • ½ package taco seasoning mix
  • 1 egg
  • 3 smalls whole wheat flour tortillas
  • 1 cup shredded lettuce
  • ¼ cup chopped tomato
  • 3 Tbs sour cream
  • cup shredded cheddar cheese
  • baking spray

Directions

  1. Preheat oven to 350F Spray bottom of cupcake pan
  2. Cook beef and onions in large nonstick skillet until meat is browned; drain. Remove from heat. Stir in black beans, taco seasoning, and egg; mix well.
  3. Fit tortilla rounds into prepared muffin cups.
  4. Fill each tortilla cup wit 1/3 meat mixture. Bake 20 minutes or until heated through.
  5. Top with cheese and cook for an additional 5 minutes if you want cheese melted
  6. Top each with lettuce, tomato, and sour cream.
These turned out so good I hope you enjoy them as much as we did. I served my husband 2 shells since he is not on a diet and has a bigger appetite than me.

[box type=”tick” style=”rounded” border=”full” icon=”none”] Servings: 3 Calories: 347 Fat: 15 Carbohydrate: 30 Fiber: 6 Protein: 25[/box]

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