Cook the lasagna sheets: Boil each lasagna sheet for 5 minutes, allowing them to cool slightly before cutting into triangle shapes.
Prepare the taco meat: Brown the lean beef mince in a pan, breaking up any clumps. Stir in chili flakes, oregano, paprika, cumin, salt, pepper, garlic powder, cayenne, and tomato puree. Cook until the meat is browned and the flavors have combined.
Make the crispy base: Spray a baking sheet with cooking spray. Arrange the lasagna triangles on the sheet, spacing them apart. Sprinkle with chili powder, cumin, and paprika. Spray lightly with cooking spray.
Bake the crispy base: Bake for 8-10 minutes, or until golden, crispy, and slightly bubbly.
Assemble the salad: Divide the shredded lettuce and diced red pepper between two bowls. Top with cooked taco meat, refried beans, grated cheese, salsa, and optional jalapeños and sour cream.
Serve:
Garnish with fresh coriander and a squeeze of lime.
Enjoy this healthier take on a classic taco salad!