If you've been searching through taco salad recipes to find one that might be more on the healthy end of the scale, you might like this idea.
For years, I've made taco salad using ground beef seasoned with the taco seasoning packets that are so easy and convenient to pick up at the grocery store. But the packets often contain chemicals and additives and I'm really trying to avoid those things in our diet. For a while I made my own taco seasoning mix, but I was never really happy with the end result. Recently, I ran across a recipe from my friend, wellness coach Carmel Aaron. Instead of using seasoning, she simply added salsa to season the meat. That method sounded worthy of a try, so try I did and now I can't believe I didn't think of it myself. It's perfect! Now it's my method and my recipe of choice for making a very flavorful and healthy taco salad.
Another substitution I've made is to use leafy green lettuce instead of the traditional shredded iceberg lettuce. Again, not only is the resulting taco salad much more flavorful, we get nutrients that we definitely were missing before. And the salad looks absolutely gorgeous and tastes great.
Healthy Taco Salad
- lean ground chuck or ground sirloin, about 1/4 pound or less per person
- chunky salsa from a jar or (better yet) homemade
- leafy green lettuce, washed, dried, and torn into pieces
- shredded Mexican blend cheese
- tomato, chopped
- black olives, sliced (the texture and taste are much better if you buy them whole and slice them yourself)
- avocado, diced (see how to dice an avocado here)
- reduced fat sour cream
- jalapeno slices
Of course you can substitute ingredients or add beans for additional fiber and flavor. Amounts of each ingredient are up to you, but go easy on the meat and dairy and heavier on the vegetables and fruits to make your family's taco salad a healthy meal choice.
P.S. Click to buy this recipe on a note card (pictured above). Look for matching stamps and more recipe greeting cards in The Green-Eyed Cat Gift Shop.