Southwestern Taco Salad

Southwestern Taco Salad

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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.

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 660
Calories from Fat 170
Total Fat 29 %
Saturated Fat 40 %
Trans Fat 0.5 g
Cholesterol 10 %
Sodium 79 %
Total Carbs 35 %
Dietary Fiber 44 %
Sugars 10 g
Protein 24 g
Vitamin A 30 %
Vitamin C 110 %
Calcium 35 %
Iron 40 %
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  • Recipe Serves4
  • Preparation Time15 min
  • Cooking Time12 min

Ingredients

  • 4 (10-in.) burrito size flour tortillas
  • 4 cups shredded lettuce leaves
  • 1 package Knorr® Fiesta Sides™ - Spanish Rice, cooked according to package directions
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (15 oz.) whole kernel corn, drained
  • 1 cup shredded cheddar cheese

Directions

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