Today’s recipe makes me feel like spring! We are going to try a Taco Salad – the great taste of tacos without the carbs of eating them the traditional way. Salads just seem right for this time of year! You can feel free to modify to your tastes and diet requirements, because this is a flexible recipe. If you like avocado, put in some avocado. Don’t like black beans? Leave them out. Want a “skinnier” version? Use ground turkey in place of lean ground beef. If you want a prettier salad, you can make the tortilla strips for the top of the salad by slicing a tortilla into strips and crisping them in the oven (spritzed with olive oil and seasonings). I’m all about easy so I just break up bought chips. I even bought gluten-free chips made with chickpeas. My point is that the possibilities are endless!
The dressing I use is just a combination of non-fat Greek yogurt and your favourite salsa mixed together.
- Corn chips or tortilla chips, broken up - your flavour preference
- 1 pound lean ground beef or turkey
- Taco seasoning packet (or substitute cumin and chilli powder and onion salt)
- 1 head romaine - chopped
- 1 can black beans, rinsed and drained
- 1 can Mexican style corn, drained (optional)
- 1 ripe avocado, peeled, pitted and diced
- ½ to 1 cup shredded sharp cheddar
- ¼ cup thinly sliced green onions
- 2 cups cherry or grape tomatoes, halved
- For dressing:
- ½ cup salsa
- ½ cup nonfat plain Greek yogurt
- In a nonstick skillet, heat tsp of olive oil over medium heat
- Add ground meat, and onion salt to taste
- Break up with a spoon and cook until it is browned through
- Drain the fat
- Add taco seasoning and water according to packet instructions, and let simmer on low
- Cut romaine and place in large serving bowl
- Garnish with halved grape or plum tomatoes, black beans, avocado, green onion, corn, and shredded cheddar
- In a small bowl, prepare dressing by combining Greek yogurt and salsa
- Add meat over top and toss lightly to combine all ingredients
- Pour dressing and toss again
- At the last minute, too with the tortilla strips or crushed chips
- Serve immediately
For more inspiration, be sure to check out some of Vicki’s other recipes…
Pasta with Prosciutto and Peas in Parmesan Cheese Sauce
