Taco Salad
  • Servings: 4
  • 8 fat-free tortillas
  • 1/3 recipe chili
  • 10-ounce package ready-to-eat green salad
  • 2 ripe tomatoes, chopped
  • 1 bunch green onions, chopped
  • 2.25-ounce can sliced black olives, drained
  • Small jar mild taco sauce
  • Fat-free sour cream, optional
  • 1 ripe avocado, peeled and sliced, optional
  1. Using four microwave safe plates, place 2 tortillas on each plate.
  2. Divide the chili equally over the tortillas.
  3. Cover the plates with plastic wrap and microwave on high for about 2 minutes or until heated through.
  4. Divide the salad greens, vegetables, and olives over the warm tortillas and chili.
  5. Top each with 2 tablespoons of taco sauce.
  6. Top with sour cream and avocado if desired.