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Ingredients
| ground beef, lean: 0.5 lb |
| water: 1 Tbl |
| taco seasoning: 2 tsp (divided) |
| whole-wheat pita bread: 2 pitas |
| low fat cream cheese: 2 Tbl (at room temperature) |
| fat free sour cream: 2 Tbl |
| salsa: 2 Tbl |
| iceberg lettuce heads (shredded): 1 cup |
| red tomatoes: 1 (diced) |
| reduced fat cheddar cheese (shredded): 1/4 cup (shredded) |
Cool Taco Salad
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Preheat oven to 400°F.
- In a medium skillet, brown ground beef over medium heat until no longer pink. Drain off excess fat. Add water and 1 tsp taco seasoning to the beef and simmer for 3 minutes. Remove from heat and set aside to cool slightly.
- Cut each pita into 8 wedges and place on baking sheet. Bake for about 7 minutes or until lightly browned.
- While the beef is cooling, combine the remaining taco seasoning, cream cheese, sour cream and salsa in a small bowl. Mix well. Divide and spread this mixture evenly on 2 small plates.
- Spoon a portion of the beef over the sour cream mixture, and top each with half the lettuce, tomato and cheddar cheese.
- Place 8 baked pita wedges on each plate. Serve and enjoy!