Southwestern Taco Salad recipe

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Ingredients

4 (10 inch) burrito-size flour tortillas
4 cups shredded lettuce leaves
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice, cooked according to package directions
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 cup shredded Cheddar cheese

Nutrition Info

663.9 calories
carbohydrate: 85.3 g
cholesterol: 29.7 mg
fat: 17.3 g
fiber: 16.9 g
protein: 26.1 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1347 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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