Cooking for One: Episode9️⃣3️⃣- Taco Salad! They say “don’t put anything on the plate you can’t eat”, but let’s up the ante and make a plate/bowl we can eat too! This one is simple, hearty, healthy, and delish!🥗 •¼ lb ground meat (I used ground turkey) •2 tsp + 1/8 tsp taco seasoning, divided •3 tbsp water •1 burrito sized flour tortilla •2 tbsp sour cream •¼ tsp ranch seasoning mix •1-2 tsp water •1 cup chopped romaine lettuce •2 tbsp corn kernels, thawed if frozen •1 tbsp each shredded cheddar, salsa, and red onion •Olive oil cooking spray •Olive oil, for drizzling (optional) 1.If using ground chicken or turkey, drizzle a little olive oil in a small non stick skillet over medium high heat. (Olive oil is not needed if using ground beef.) Cook meat until no longer pink. Add 2 tsp taco seasoning and water to the skillet, and stir to combine. Bring to a boil, reduce heat to low, and simmer for 5 mins, stirring occasionally. Remove from heat. 2.Meanwhile preheat oven to 375 degrees. Spray the entire surface of both sides of the tortilla with olive oil cooking spray. (Alternately, brush all over with olive oil.) Arrange tortilla in a high sided oven safe bowl to shape the tortilla bowl. (I use a 4 cup glass Pyrex container.) Bake for 15 minutes, remove shell from bowl, and invert onto a parchment lined baking sheet, and place bake in the oven for 5 mins until golden and crisp. 3.Meanwhile, add sour cream, ranch dip mix, and 1/8 tsp taco seasoning to a bowl. Mix well. Add enough water to thin out mixture to a drizzling consistency. 4.To assemble the salad, add taco meat, lettuce, corn, cheese, salsa, and red onion to tortilla bowl. (I find it’s easier to mix the salad ingredients before adding to the tortilla, but that’s optional.) Top with sour cream mix. Enjoy!
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