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Southwestern Taco Salad

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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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories660
Calories from Fat170
Total Fat29%
Saturated Fat40%
Trans Fat0.5g
Cholesterol10%
Sodium79%
Total Carbs35%
Dietary Fiber44%
Sugars10g
Protein24g
Calcium35%
Iron40%
Vitamin C110%
Vitamin A30%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 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.