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Cool Taco Salad

Pita bread pockets for Cool Taco Salad

Cool Taco Salad with lean ground beef seasoned and taco seasoning plus cheese, salsa, tomato and lettuce on whole wheat pitas.


1/2 pound lean ground beef
1 tablespoon water
2 teaspoons taco seasoning mix, divided
2 whole wheat pitas
2 tablespoons reduced fat cream cheese, room temp
2 tablespoons fat free sour cream
2 tablespoons salsa
1 cup shredded lettuce
1 diced tomato
1/4 cup reduced fat shredded Cheddar cheese


Preheat oven to 400 degrees.

In medium skillet, brown ground beef over medium heat until done. Drain off any fat. Add water and 1 teaspoon taco seasoning 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 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 onto 2 small plates.

Spoon a portion of the beef over the sour cream mixture and top each with half the lettuce, tomato, and cheese.

Place 8 baked pita wedges on each plate.

Nutrition Information

Recipe makes 2 servings.

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