Crunchy Taco Salad

15 min
4 servings
$2.99/serving

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!

Perfectly Balance Your Plate

Serve with ¹⁄₂ whole grain roll.

Ingredients

1 tsp oil

1 lb (450 g) lean ground beef

1 pkg*Taco Seasoning (Pack of 3)

1 cup water

2 Roma tomatoes

1 avocado

2 cups tortilla chips

8 cups chopped romaine lettuce

¹⁄₂ cup shredded cheese, your choice

Toppings (optional): Poco Picante Salsa, Greek yogurt or sour cream, jalapeños

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, Trans 0.4 g), Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 22 g (Fiber 8 g, Sugars 4 g), Protein 30 g.