Taco Salad
Serves 4
10 mins prep
10 mins cook
20 mins total
Loaded with simply seasoned lean ground meat, crunchy veggies, and creamy black beans, this healthy Taco Salad recipe is a far cry from the cheese and sour cream laden fried tortilla bowls that large chain restaurants comically pass off as “salads.”
Toppings
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In a large skillet, heat olive oil over medium heat. Add ground meat and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
Add salt, pepper, chili powder, garlic powder, and onion powder and cook over low heat for about 10 minutes. Salt to taste.
Place lettuce on a serving plate and top with desired toppings.
Serve with your favorite salsa, guacamole, sour cream, or a drizzle of lemon vinaigrette similar to this one.
