Taco Salad Tostada Bowls - using Rio Rancho😋

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey is leaner, while lentils are budget-friendly and protein-rich.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with less fat.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while Monterey Jack is often less expensive.

tostada shells

🥗Healthier: baked tortilla chips

💰Cheaper: tortillas

Baked chips reduce fat, and tortillas can be made at home.

Heat 1 tablespoon of olive oil in a skillet.

Add coarsely chopped onion and minced garlic to the skillet and sauté until fragrant.

Brown 5 pounds of ground chuck in the skillet, seasoning with salt, pepper, garlic powder, and onion powder.

Drain excess grease from the cooked ground beef.

Add 1 packet of taco seasoning and 1/2 can of no-bean chili to the beef and mix well.

Squeeze lime juice over the mixture and stir to combine.

In a separate bowl, combine corn and kidney beans.

Layer the cooked ground beef in the tostada bowls.

Top with the corn and kidney bean mixture, followed by chopped avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens