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Taco Salad Recipe

Taco Salad Recipe

A honey-lime dressing distinguishes this Southwestern creation, which is served in edible bowls that are easily made from baked tortillas. If you're in a hurry, simply serve the salad with tortilla chips.


  • 6 (6-inch diameter) flour tortillas
  • 3 cups shredded iceberg or romaine lettuce
  • 1 cup diced Cheddar or Monterey Jack
  • 1 cup canned black beans, drained and rinsed
  • 1 cup halved grape tomatoes


  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped fresh cilantro
  • 1/4 teaspoon coarse salt


  1. Heat the oven to 375 degrees. Set six 6-ounce custard cups upside down on a baking sheet. Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds). Working with one tortilla at a time, lightly coat both sides with cooking spray and then place each one over a cup. Gently press the tortilla edges against the cup.
  2. Bake the tortillas until they are light golden brown (about 8 to 10 minutes). Remove the baked tortillas from the cups and place them upright on serving plates.
  3. Toss together the lettuce, cheese, beans, and tomatoes in a large bowl.
  4. In a medium bowl, whisk together all the dressing ingredients. Add the dressing to the large bowl and toss the mixture well.
  5. Spoon the salad into the taco cups just before eating. Serves 6.

Nutritional Information:

Per serving (1 heaping cup): 368 Calories, 18g Protein (26% dv), 31g Carbohydrates (10% dv), 19g Total Fat (30% dv), 40mg Cholesterol (13% dv), 6g Saturated Fat (31% dv), 558mg Sodium (23% dv), Vitamin A (43% DV), Vitamin C (23% DV), Vitamin K (48% DV)

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