The flour tortillas used to make this taco ring are encased in a mixture of spicy ground beef, two types of cheese, and Doritos. Sour cream and salsa should be added.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- nonstick cooking spray
- 1 medium sweet potato, peeled and chopped
- ½ cup sliced Brussels sprouts
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- 1 cup cold cooked quinoa
- 1 (8 ounce) can sliced beets
- ⅓ cup sweetened dried cranberries
- ½ cup white vinegar
- ⅓ cup white sugar
- 1 tablespoon minced onion
- 1 tablespoon poppy seeds
- 1 teaspoon salt
- 1 teaspoon dry mustard
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
- Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
- Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren’t overcooking. Remove from the oven and let cool, 15 to 20 minutes.
- While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
- Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
- Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 1081 mg |
| Sugars | 32 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Made it vegan by adding silken tofu and a clove of garlic in the dressing. No feta. Also, cooked my own beets instead of using canned. It came out yummy.
This would be a 5-star recipe if not for the couple tweaks I had to make. The flavors and texture are perfectly balanced, but there is way too much dressing. I only made half and that was more than enough. Otherwise, the quinoa would be swimming in liquid. Also, roasting at 475 for 15-20 minutes would be way too hot, at least in my oven, so I did 400F and the veggies came out perfectly done and nicely roasted. I also used 1/3 cup feta instead of 1/2 cup, as I didn’t want it to overpower the other flavors. I couldn’t find beets in an 8oz can, so I just used half of a larger can. This one’s a keeper and I’ll make it again! Next time I might use a little less sugar in the dressing.