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
LIGHTER TACO SKILLET
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the ground turkey to the skillet and season with the chili powder, cumin and some salt and pepper. Cook, breaking up the meat with the back of a spoon, until browned, about 5 minutes. Add the beans, salsa, chipotle chile and adobo sauce to the skillet and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more.
- Meanwhile, lightly char the tortillas over an open flame. Set aside wrapped in a clean kitchen towel to steam.
- Spoon the turkey mixture onto the tortillas and serve with diced tomato, avocado, radishes, queso fresco, cilantro leaves, lime wedges and sour cream.
TACO SALAD (LIGHT AND HEALTHY)
I love taco salad, but it can be very high in fat and salt. Use the leanest ground beef you can find. Combining the beef with water keeps the crumbles nice and small as it cooks. This is also delicious substituting lean ground turkey for the beef. Reduce or increase jalepeno and cayenne to suit your taste.
Provided by Deb Wolf
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F
- Place ovenproof bowls upside down on a rimmed cookie sheet. Spray bowls with non-stick. Place 1 tortilla on each bowl. Gently press tortilla to bowl. Spray tortillas lightly with non-stick. Bake 8 to 12 minutes, until tortillas are barely brown and starting to crisp. Remove to wire rack to cool.
- While tortillas are baking, place beef and 1 cup water in a large non-stick skillet or dutch oven. Stir until beef has absorbed all water evenly.
- Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.
- Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
- Cook until liquid thickens, about 5 minutes.
- Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
- Divide among the 6 tortilla bowls.
- Divide meat mixture among the 6 bowls.
- Top each with cheese, salsa and sour cream.
Nutrition Facts : Calories 326.6, Fat 9.9, SaturatedFat 5.1, Cholesterol 64.5, Sodium 562.8, Carbohydrate 31.4, Fiber 9, Sugar 7.1, Protein 29.8
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
LAYERED VEGGIE TACO SALAD
Need a big layered salad for a crowd? Try this awesome veggie version, made with pinto beans, tomatoes, avocados and a creamy taco-seasoned dressing.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients until blended.
- Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
- Spread mayo mixture over salad. Refrigerate 2 hours.
- Chop avocado; spoon over salad just before serving.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
LIGHT TACO SALAD
Taco Salad is a delicious and thoroughly satisfying meal. Ground turkey stands in for beef; nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing, while fresh mango slices add a splash of color.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 15
Steps:
- Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
- Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside.
- Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
- In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.
- Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.
Nutrition Facts : Calories 223 g, Cholesterol 37 g, Fat 2 g, Fiber 6 g, Protein 25 g, Sodium 207 g
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
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