EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF
Learn how to make taco salad in just 20 minutes, using common ingredients! The whole family will love this EASY, healthy taco salad recipe with ground beef.
Provided by Maya | Wholesome Yum
Categories Main Course Salad
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
- Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
- Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 72 mg, Sodium 470 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
LOW-FAT TACO SALAD
Super-tasty taco salad without any guilt. The fat-free cottage cheese, flavored with restaurant-style taco sauce, serves as a fat-free creamy dressing. Delish!
Provided by Food Tourist
Categories Salad Taco Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
- Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.
Nutrition Facts : Calories 687 calories, Carbohydrate 49.1 g, Cholesterol 16.1 mg, Fat 14.9 g, Fiber 9.7 g, Protein 80.1 g, SaturatedFat 1 g, Sodium 3464.9 mg, Sugar 25.3 g
FABULOUS LOW CAL TACO SALAD
Make and share this Fabulous Low Cal Taco Salad recipe from Food.com.
Provided by FloridaGrl
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, nonstick skillet over medium high heat, cook the turkey,onion and garlic in oil until meat is no longer pink. Stir in the tomatoes, salt and pepper;cook for 3-4 minutes or until tomatoes are tender. Remove from the heat;stir in cilantro.
- Divide romaine among four plates;top each with 3/4 cup turkey mixture,2 tablespoons cheese and 2 tablespoons salsa.
Nutrition Facts : Calories 224.6, Fat 10.2, SaturatedFat 2.5, Cholesterol 78.2, Sodium 416.1, Carbohydrate 10.2, Fiber 3.3, Sugar 4.7, Protein 24.7
FABULOUS TACO SALAD
"Everyone loves this recipe for Fabulous Taco Salad," writes Anna Yeatts of Pinehurst, North Carolina. "It's like eating decadent Mexican food while keeping the calories under control." Serve it with Anna's Fresh Salsa or your favorite premade variety from the grocery store!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet over medium heat, cook turkey and onion in oil until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, salt and pepper; cook for 3-4 minutes or until tomatoes are tender. Remove from the heat; stir in cilantro., Divide romaine among four plates; top each with 3/4 cup turkey mixture, 2 tablespoons cheese and 2 tablespoons salsa.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 467mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
LOW FAT TACO SALAD
I love taco salad, but hate the calories involved! This is a healthy, fresh alternative that works out to 4 WWers points if you use the 4% lean ground beef
Provided by MsTeechur
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop or tear lettuce.
- Cut tomatoes (or use cherry or grape) and onions.
- Toss with lettuce.
- Saute pepper, onions, and garlic in water.
- Add beef and cook until almost done.
- Add beans with juice.
- Add spices and heat through.
- Mix together salsa and fat free sour cream in a separate bowl.
- Cut tortillas into triangles.
- Spray with Pam on one side and sprinkle with a little salt or spices.
- Bake in 400 degree oven until crisp.
- Turn and brown on other side.
- Arrange salad on plate.
- Top with the meat and bean mixture.
- Arrange chips around the sides.
- Top with the salsa and sour cream mixture.
Nutrition Facts : Calories 305.1, Fat 7.9, SaturatedFat 2.9, Cholesterol 40, Sodium 809, Carbohydrate 38.5, Fiber 8.8, Sugar 8.4, Protein 22.3
TACO SALAD
Enjoy all the flavours of a taco night in this colourful Tex-Mex salad. Just like a taco, you can make it your own and add your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch
Time 50m
Number Of Ingredients 16
Steps:
- Mix the red onion with half the lime juice and a pinch of salt in a small bowl, then set aside.
- Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins - the mince will release some liquid, but once this has bubbled away, it will sizzle in its own fat. At this point, stir or toss with a wooden spoon so the mince browns and caramelises all over. If the pan becomes too dry, add a drizzle more oil. When the mince is well toasted, sprinkle over the taco seasoning and cook for 2 mins, then stir through the tomato purée and pour over the rest of the lime juice and let it sizzle for another minute. Stir through the black beans and turn up the heat to medium, continuing to cook until everything is hot. Taste for seasoning, then set aside.
- To make the dressing, mix the lime juice with the soured cream and chilli sauce, if using, season, then set aside.
- Scatter a handful of tortilla chips into a bowl, then add a layer of lettuce, then the mince and black beans. Top with the avocado slices, chopped tomato, pickled red onions, along with any juices, and the feta. Drizzle with the dressing, then finally scatter over the coriander. Tuck more tortilla chips around the sides of the bowl, then serve.
Nutrition Facts : Calories 733 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 37 grams protein, Sodium 2.4 milligram of sodium
LOW CALORIE TACO SALAD
I always have this when my boyfriend makes taco's for himself because I try to hold back on the carbs. I always change it around a tad, but for the most part I make it like this.
Provided by Mimosas for Mr and
Categories Vegetable
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook the Ground turkey in a stir-fry pan with the taco seasoning mix (make sure to figure out how much seasoning to use depending on how much meat you are actually cooking).
- Gently mix up the lettuce, tomato, salsa, honey mustard, dressing, and cheese together. You can add cayenne pepper into the mix, the more you put the hotter it will get -- pretty self explanatory haha.
- Enjoy :).
Nutrition Facts : Calories 273.2, Fat 8.7, SaturatedFat 1.9, Cholesterol 59, Sodium 3251.4, Carbohydrate 34.5, Fiber 11.3, Sugar 14.4, Protein 20
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TACO SALAD – WELLPLATED.COM
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- Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
- Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
- Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.
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