Healthy Taco Salad Recipe
- cook TIME 5 mins
- prep TIME 10 mins
- total TIME 15 mins
Ingredients (28)
- Meat filling:
- 8 oz 85% lean ground beef
- 1 tbsp olive oil
- 4 oz unsalted dark red kidney beans
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/4 tsp salt
- Toppings:
- 4 oz tortilla chips crumbled
- 6 oz romaine lettuce chopped
- 2 oz cheddar cheese shredded
- 4 oz avocado cubed
- 1/4 cup green onions finely chopped
- 1/2 cup plain Greek yogurt
- Salsa:
- 4 oz white onions diced
- 8 oz tomatoes diced
- 2 tbsp lime juice
- 1 oz jalapeno pepper diced
- 1 tbsp garlic minced
- 0.5 oz cilantro chopped
- 1/4 tsp ground pepper
- 1/8 tsp salt
INSTRUCTIONS
Mix all salsa ingredients in a large bowl: 4 oz white onions, 8 oz tomatoes, 2 tbsp lime juice, 1 oz jalapeno, 1 tbsp garlic, 0.5 oz cilantro, 1/4 tsp ground pepper, 1/8 tsp salt. Refrigerate.
In a medium-high heated skillet, add 1 tbsp olive oil, 8 oz beef and spices (1 tsp garlic powder, 1 tsp paprika, 1/2 tsp cumin, 1/4 tsp dried oregano, 12 tsp onion powder, 1 tsp red pepper flakes, 1/4 tsp black pepper, 1 tsp salt). Cook for 5 minutes, then add 4 oz rinsed unsalted dark red kidney beans. Stir for another minute and then turn off the stove.
Put 4 oz Doritos chips in a bowl, then smash them using a large spoon (using a ladle works best.) Set aside.
In a large mixing bowl, layer in 6 oz lettuce, meat, salsa, and other toppings: 4 oz avocado, 1/4 cup green onion, 2 oz cheddar cheese. To decorate, place 1/2 cup Greek yogurt in a piping bag/Ziploc bag with a little corner snipped off, and start making streaks on the salad.
Serve.