Crunchy Taco Salad
Packed with flavour and super easy to make, this low-carb and high-protein lunch is perfect for meal prepping! Salads are great for leftovers, so add in any veggies (raw or cooked) – the more, the merrier!
15 min
4 servings
420 calories
Ingredients
1 tsp oil
1 lb (450 g) lean ground beef
1 pkg* Taco Seasoning
1 cup water
2 Roma tomatoes
1 avocado
2 cups tortilla chips
8 cups chopped romaine lettuce
1⁄2 cup shredded cheese, your choice
Instructions
In Sauté Pan, heat oil over medium-high heat. Add beef. Reduce heat to medium; cook, using Ground Meat Separator to break up chunks, until beef is browned, 3–4 min.
Stir seasoning mix with water; pour over beef. Stir often, until thickened, 5 min.
Meanwhile, chop tomatoes, cube avocado and coarsely crush tortilla chips.
Divide lettuce among four plates. Top evenly with meat mixture, tomatoes, avocado, cheese, and chips. Add additional toppings, if desired.
Nutritional Information
Per serving: Calories 420, Fat 25 g (Saturated 7 g, Trans 0.4 g), Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 22 g (Fiber 8 g, Sugars 4 g), Protein 30 g.
Tips
*Swap 1 pkg of Taco Seasoning with 2 tbsp Taco Seasoning or Fajita Seasoning.
Swap ground beef for soy ground round for a vegetarian-friendly option.
Perfectly Balance Your Plate
Serve with 1⁄2 whole grain roll.