Healthy Taco Salad Recipe is a lean and mean Tex-Mex salad, combining lean ground beef, homemade taco seasoning, fresh veggies, tortilla chips, and a skinny creamy chipotle dressing. Super tasty and lightened up too!
12-16cupsromaine lettuce (or other fresh greens)- chopped
1cupcherry tomatoes- halved
1/2cupshredded cheddar cheese
15oz.black beans- rinsed and drained
8oz.Mexicorn- drained
1largeavocado- diced
handful of tortilla chips- optional
For the dressing:
5.3oz.plain Greek yogurt
3Tablespoonslight mayo
1Tablespoonchipotle peppers in adobe sauce- finely chopped
3Tablespoonsfinely chopped cilantro
1mediumlime- freshly squeezed
1/2teaspoonsmoked paprika
kosher salt & freshly ground black pepper- to taste
Instructions
Mix up the dressing by combining the yogurt, mayo, chipotle peppers, cilantro, lime juice, smoked paprike, and salt and pepper. Store in refrigerator until ready to serve.
Heat a skillet to medium high heat. Add olive oil, ground beef, diced onions and jalapeños - and cook until meat is browned and cooked through. Add seasoning and cook for another few minutes. Set aside.
Assemble the salads in four bowls by arranging the lettuce, tomatoes, cheese, black beans, corn, and avocado. Add the taco meat and a drizzle of the dressing. Serve immediately, with tortilla chips and quesadilla wedges (optional).
Video
Notes
Use my homemade taco seasoning for best results.
Either ground beef or ground turkey work great in this.
Adjust the veggies to your liking. Slices of bell pepper are great in this salad as well.
The chipotle peppers add the kick. If you don't like a little spice, use a creamy ranch dressing instead.