Tiny Taco Salads
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 71
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 10
- Sodium
- 77
- Total: 20 min
- Active: 20 min
Ingredients
Vegetable oil, for the skillet
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1/2 cup shredded lettuce
24 tortilla chip cups, such as Tostitos Scoops
1/2 cup shredded Monterey Jack cheese
1/4 cup salsa
1/4 cup sour cream
1/4 cup guacamole
12 cherry tomatoes, sliced in half
Fresh cilantro leaves, for garnish
Directions
- Set a skillet over medium-high heat and add a little oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Drain off any oil and season with salt and pepper.
- Evenly distribute the lettuce among the chip cups. Top each with some ground beef, cheese, salsa, sour cream, guacamole, tomatoes and cilantro.