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!
Perfectly Balance Your Plate
Serve with 1⁄2 whole grain roll.
1 tsp oil
1 lb (450 g) lean ground beef
1 cup water
2 Roma tomatoes
2 cups tortilla chips
8 cups chopped romaine lettuce
1⁄2 cup shredded cheese, your choice
Toppings (optional): Poco Picante Salsa, Greek yogurt or sour cream, jalapeños
- 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.
Per serving: Calories 420, Fat 25 g (Saturated 7 g, Trans 0.4 g), Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 22 g (Fibre 8 g, Sugars 4 g), Protein 30 g.
*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.