The Pioneer Woman Tasty Kitchen
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Taco Salad in a Baked Tortilla Bowl with Sour Cream Dressing

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Level: Easy

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Description

These are tasty, healthy, and husband-approved! The dressing also can be used later on tacos or as a dip.

Ingredients

  • 1 pound Lean Ground Turkey
  • 1 package (1 Oz. Packet) Taco Seasoning
  • 1 can (15 Oz. Can) Light Kidney Beans, Rinsed
  • 1 can (15 Oz. Can) Pinto Beans, Rinsed
  • ½ whole Tomato, Diced
  • ½ whole Avocado, diced
  • 4 whole Pepperoncini, Diced
  • ½ whole Onion, Diced
  • 6 ounces, weight Canned Black Sliced Olives
  • 4 whole Burrito Sized Tortillas
  • 8 ounces, weight Light Sour Cream
  • 1 Tablespoon Ranch Dressing
  • 2 dashes Cumin
  • 1 teaspoon Salt
  • 2 dashes Cayenne Pepper
  • ½ whole Avocado, diced
  • ½ whole Jalapeno, Diced
  • 2 ounces, weight Cheddar Cheese, Shredded

Preparation

Turkey:
Brown turkey and season with taco seasoning according to package directions. Keep turkey warm until ready to serve.

Salad:
Mix the pinto and kidney beans with the diced tomato, avocado, pepperoncini, onion, and olives. Set aside.

Taco shell:
Take empty cans from pinto and kidney beans and remove their labels, rinse them thoroughly, and place them open end down on a cookies sheet. Spray both sides of tortillas liberally with cooking spray and center them over the cans. Make 4 creases in the tortilla to make a bowl shape and then bake at 375 degrees for about 15 minutes or until crisp.

Sour cream dressing:
In a food processor mix sour cream with ranch dressing, cumin, salt, cayenne pepper, avocado, and jalapeno and process until all ingredients are well blended.

To assemble:
Fill a tortilla bowl 2/3 full with salad mixture then top with turkey, cheese, and sour cream dressing.

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