Community Eats

Taco salad that won't tip the scale against you

Community Times

I bet you didn't know that Oprah and I have one thing very much in common. Bread!! Yes, it's a definite weakness. Hot out of the oven or grilled and toasted with your favorite stuffing. What would pizza be without dough? I've plateaued with my weight for a few years. I don't eat very much due to my stringent care of not stuffing myself with my handy dandy little pouch from gastric bypass surgery. But I'm ready to drop a few more pounds, and I want that spare tire to deflate.

I'm doing a low carbohydrate diet for a few weeks to try and make the scale move down again. It's not the most satisfying diet for someone who loves breads, pretzels, tortillas and starch in general. There are low-carb tortillas that pretty much save me when I want a sandwich with a covering of bread instead of lettuce. The other day I craved a taco salad, but I wanted one of those super yummy shells that really make the meal.

I love gadgets and found a tortilla shell mold in the kitchen store for a few bucks, and making one with a low-carb flour tortilla was a cinch.

Lori Edmonds is a Reisterstown resident and can be reached via email at silkypup@msn.com.

Ingredients

•Low-carb tortillas

•1lb ground beef, turkey or chicken

•Lettuce, shredded

•Cheese, shredded

•Guacamole

•Sour cream

•16 oz. salsa, any heat

•Spray oil

Directions

Heat the oven to 375 degrees. Spray each tortilla very lightly with spray oil. Place in the mold and bake for 13 to 15 minutes. While the shells cool, brown the ground meat and add 1/3 cup of the salsa to the meat. Assemble the salad in each shell with lettuce, meat, cheese, guacamole and sour cream. Add salsa, if desired.

Copyright © 2017, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad
82°