Fresh, filling and nutritious, this taco salad helps get dinner on the table fast. Using lean beef and flavorful ingredients like cilantro and scallions, you can be certain you’re feeding your family a healthy, wholesome meal. Romaine lettuce and tomato salsa add vitamins A and C, while low-fat cheese brings up the calcium count. Opting for baked corn tortilla chips instead of fried ones gives the salad a crunch without the extra fat. And forget the creamy dressing and sour cream — this recipe is just as mouth-watering without them.
Quick and Easy Taco Salad Recipe
Total time: 10 minutes
Per one salad serving:
- 411 cal
- 25 g fat (12 g sat)
- 18 g carbs
- 900 mg sodium
- 4 g fiber
- 6.5 g sugar
- 30 g protein
1 pound 85 percent lean ground beef
2 teaspoons taco seasoning
1/4 cup fresh chopped cilantro
2 heads romaine lettuce hearts, chopped
1 cup reduced-fat Mexican blend shredded cheese
1 cup fresh or bottled salsa
4 scallions, minced
1 cup crumbled baked corn tortilla chips (about 12 chips)
1 lime cut into 4 wedges
- Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble, about 6 minutes. Add taco seasoning and stir to combine.
- Remove from heat and sprinkle cilantro on top.
- Divide lettuce, salsa, cheese, scallions, chips and beef evenly among 4 dinner plates. Serve with lime wedges.
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