Loaded with simply seasoned lean ground meat, crunchy veggies, and creamy black beans, this healthy Taco Salad recipe is a far cry from the cheese and sour cream laden fried tortilla bowls that large chain restaurants comically pass off as “salads.”
In a large skillet, heat olive oil over medium heat. Add ground meat and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
Add salt, pepper, chili powder, garlic powder, and onion powder and cook over low heat for about 10 minutes. Salt to taste.
Place lettuce on a serving plate and top with desired toppings.
Serve with your favorite salsa, guacamole, sour cream, or a drizzle of lemon vinaigrette similar to this one.
Notes
Nutrition does not include any toppings.
This simple taco salad comes together in just about 15 minutes if you follow these easy tips:
To make the most of your time and to get dinner on the table quickly, prep toppings while ground beef is cooking.
Buy a large bag of pre-cut romaine lettuce to get dinner ready even faster. Romaine is my go to for tacos salads, but you can use any kind of greens you like.
Feel free to use store bought tortilla strips to keep your dishes to a minimum.