Crunchy Taco Salad

15 min

4 servings

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!

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

Preparation

  • 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, 0.4 0 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.

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.