Mini Sombrero Taco Salads.
These fun Mini Sombrero Taco Salads are Texas-themed appetizers, healthified by the dietitians at HEB, are economical to make, and fun to serve at your next party.
For a collection of other Appetizers recipes, visit my Pinterest Boards for ideas here. These would be excellent and easy to take to a summer party (which is what I made them for), or for family game night where everyone can top them with their favorite toppings.
I needed a cute appetizer to take to a party.
This weekend marked the end of soccer season, so there was a big soccer team (and families) party. Everyone was tasked with bringing a fun side dish, as our neighborhood usually does. We are a big ol' potluck-trapped-in-the-50s type place.
I had just gotten the HEB My Texas Table cookbook, and thought there might just be a perfect recipe in there to make for the party. This cute little cookbook has 100 Family Favorites (Texas Style recipes for sure) and all are done light by the HEB Registered Dietitians.
This cookbook, and the HEB My Good News newsletter are part of their Ready, Set, Cook Challenge this spring. The challenge is to cook your family dinners in a little more healthy way at least one more time per week than you are now. If you sign up for My Good News, you'll even have access to a menu plan with recipes in it, which is super helpful.
Cooking one more meal a week really is a challenge for me, since I went back to work a couple months ago. And since the sports practices and games are also killing everyone's ability to cook and eat dinner together, fast food gets very attractive around 7:30pm.
But we're trying.
Like with this recipe. Not a family meal, but we cooked. Then, we took it to a neighborhood party to share. That counts as a big family meal! I was surprised how easy this was to put together, and that I had all of this in my house already. No weird ingredients. I hope you like it as much as we did.
Mini Sombrero Taco Salads
Non-Stick Cooking Spray
24 Corn Tortillas
2 tsp Olive Oil
1/4 cup diced red onion
1 lb lean ground beef
1 small can green chilies
2 tsp cumin
1 can fat-free refried beans
1/4 head of lettuce, shredded
1 roma tomato, chopped in little pieces
1/4 cup shredded cheddar
Chipotle Ranch Salad Dressing:
1/4 cup ranch dressing
1 TBSP Chipotle Sauce (I used Lawry's Chipotle Marinade)
Preheat oven to 375.
Spray two 12-cup muffin tins with cooking spray. Cut a slit in your tortillas from the center out to one edge. Spray both sides of each, and form into a little cone. Set each cone in one of the muffin cup spaces.
Bake your cones for 10 minutes til they're crispy. Take them out and let them cool.
Meanwhile, heat a large skillet for 2 minutes on medium-high heat. Add the olive oil and onion, and sauté two minutes. Add ground beef, green chilies and cumin. Saute 10 minutes, or until meat is cooked through and no longer pink.
Open the beans and place them in a microwave-safe bowl, and microwave for 30 seconds. Stir til smooth. Prepare the salad dressing by whisking together the ranch dressing and chipotle sauce.
Chop up tomatoes and lettuce. Fill each tortilla "sombrero" with 1 spoonful of beans, then 1 spoonful of the hamburger mixture. Then top with the chopped up lettuce, shredded cheese, and chopped up tomatoes. Drizzle the Chipotle Ranch Salad Dressing on top of each.
Looks pretty darn cute. Tastes amazing. Not so expensive to buy the ingredients, and it's been healthified. Kids will have fun, too, topping their little sombrero with ingredients they like: sour cream, guacamole, kernels of corn, use your imagination. And, everyone thinks you're a genius on Instagram.