This taco salad recipe has high-impact flavor and heartiness to satisfy even the biggest appetites, while using leaner meat and lower sodium beans to make it healthier too!
Ingredients for Meat
- 3/4 pound ground turkey or ground chicken
- 2 cloves garlic, minced
- 1 (15.5-ounce) can low sodium or no salt added black beans, drained and rinsed
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1/3 cup water
Ingredients for the Dressing
- 4 medium tomatoes, diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Ingredients for Salad
- 2 hearts romaine lettuce, chopped
- 1/2 cup grated Cheddar
- 2 ounces baked corn tortilla chips (about 32 chips)
- To prepare the meat, heat a large skillet over a medium-high heat. Add the meat and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
- Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
Recipe courtesy of foodnetwork.com.