I’m a big fan of taco salads. I find the ones that you can get at a restaurant tend to be really high in calories though. Taco Salads don’t have to be in order to be filling and delicious.
- Increase the nutritional content by swapping the traditional iceberg for romaine lettuce.
- Reduce the meat but none of the taste by making it into a dry chili with salsa, tomatoes, red kidney beans and spices.
- Or swap the ground beef for lean ground turkey.
- For creaminess, add avocado or just a tsp of mayo or sour cream to the chili.
- Use a small amount of a strong cheese like old cheddar.
- Crush just a tortilla chip or two for crunch.
- Romaine lettuce, ripped into bite sized pieces
- Cooked ground beef
- Chopped tomatoes
- Red kidney beans
- Taco Seasoning
- Old Cheddar, shredded
- a tsp of mayo or sour cream (optional)
- A couple of tortilla chips (optional)
- Mix up the ground beef, chopped tomatoes, red kidney beans, salsa and taco seasoning. Heat in a frying pan until cooked through or just mix cold.
- Layer your salad starting with the lettuce then add the dry chili and top with avocado, cheese, and optional ingredients.
Did They Eat It?
Stephen: It was good.
Nicky (2 years old): Liked the meat, beans and peppers.
Gordie (5 years old): “Too spicy!”
Dana: I love this salad. I like adding just a little bit of mayo for some creaminess.