Skinny Taco Salad Food

SKINNY TACO SALAD

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
• Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.

SKINNY TACO SALAD BOWL

Steps:

• In a large skillet over medium heat brown the ground turkey or chicken, drain. Add 1/2 cup water and the taco seasoning. Increase the heat until it's bubbly. Stir well to incorporate the seasoning. Remove from heat.
• While the meat is cooking, chop the lettuce and divide between four bowls.
• Slice the tomatoes in half, dice the onions, rinse the black beans really well and allow them to drain. Remove the kernels from the cob. Add these ingredients to each salad bowl equally, topping with the taco meat.
• Mix the yogurt and salsa together. Top each salad with a healthy dollop of dressing and salsa.

MEAL PREP TACO SALAD

Steps:

• Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
• When no longer pink add dry seasoning and mix well.
• Add the onion, pepper, water and tomato sauce and cover.
• Simmer on low for about 20 minutes.
• Divide the meat equally between the 4 meal prep containers.
• Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice; transfer to 4 small containers.
• Divide the lettuce in 4 ziplock bags.
• Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
• To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
• Top with the meat, pico de gallo, cheese and finish with dressing.

SKINNY SEVEN-LAYER TACO DIP

Steps:

• In a large skillet cook ground turkey and jalapeño, if using, with half of the taco seasoning mix (about 2 tablespoons) until turkey is no longer pink; remove from heat and set aside.
• Preheat oven to 325°F. Spread cream cheese into the bottom of a 13x9x2-inch baking dish. Spread cream cheese layer with refried beans. Stir the lemon juice into the mashed avocado and spread over refried bean layer. In a small bowl stir together sour cream, mayonnaise and remaining taco seasoning mix. Spread sour cream mixture on top of the avocado layer. Top with ground turkey mixture and sprinkle with cheese.
• Bake, uncovered, about 25 minutes or until heated through and cheese is evenly melted. Top with green onions, if desired, shredded spinach and chopped tomatoes. Serve with vegetable dippers and/or baked tortilla chips.

SKINNY TACO SALAD

Steps:

• Brown the turkey and prepare with taco seasoning per package directions. Allow to cool.
• Chop salad and add tomatoes, olives and any other veggies you like.
• Mix in the cheese, cooled meat, and doritoes. Add salad dressing before serving and mix well.

HEALTHY TACO SALAD IN A JAR

Steps:

• In a large skillet, cook the ground turkey until it's no longer pink. Break up the meat into small pieces as it cooks.
• Add the black beans, taco seasoning, and ¼ cup of water. Stir together and continue to cook until the taco mixture is hot and the water boils down.
• Remove from heat and let the taco meat cool.
• After the taco meat cools down, you can put the rest of the salad together.
• Carefully cut the avocado and remove the pit. Then remove the flesh from the skin and chop it into small pieces. Squirt the lime juice over the avocado to help to prevent browning.
• Divide the ingredients among mason jars starting with salsa, then adding greek yogurt, tomatoes, cucumbers, onions, jalapeños, avocados, taco meat, then lettuce.
• After layering everything, place the lid on, close tightly, and stick them in the fridge.
• When ready to eat your taco salad, shake it real good and pour it into a bowl.