- 1 pound lean ground beef
- 1 package (1.25 ounces) reduced-sodium taco seasoning
- ½ cup water
- 1 package (8.8 ounces) baked naan breads
- ½ cup prepared salsa
- 1 package (8 ounces) shredded Mexican cheese blend
- Shredded lettuce, diced tomato, salsa and dairy sour cream
Heat medium skillet over medium-high heat. Crumble ground beef into skillet; cook stirring occasionally until browned, about 5 to 6 minutes. Drain off any fat.
Stir in taco seasoning and water; cook stirring occasionally until liquid is absorbed, about 2 to 3 minutes.
Place naans on baking sheet; lightly coat with no-stick cooking spray. Bake in 400°F. oven until lightly browned, about 5 minutes.
Spread about 2 to 3 tablespoons salsa over each toasted bread. Sprinkle ¼ cup of the cheese over each. Top with meat and remaining cheese.
Bake until cheese melts, about 3 minutes.
Cut into serving-size pieces. Top with lettuce, tomato, salsa, and sour cream.
Serving Size: Per serving
Cholesterol: 71 mg
Fat: 18 g
Sodium: 1171 mg
Carbohydrates: 25 g
Protein: 26 g
Saturated Fat: N/A