Lunch Recipe

Tasty Taco Salad

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

INGRIDIENT

1 tablespoon Spectrum® Canola Oil

1 onion, chopped

1 green pepper, chopped

1 (340 gram) package Yves Veggie Cuisine® Mexican Veggie Ground Round

1 cup chopped tomato

4 (6 inch) flour tortillas

4 cups shredded lettuce

1 cup grape tomatoes

1 carrot, shredded

½ cup black olives, chopped

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

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

Step: 3

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.

Step: 4

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

Step: 5

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

Step: 6

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

Step: 7

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

NUTRITION FACT

Per Serving: 337 calories; protein 20.2g; carbohydrates 37.6g; fat 12.9g; sodium 832.4mg.

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