Easy Taco Salad Dinner Recipe
Skip the taco shell and still enjoy a delicious, filling taco salad.
Ingredients
- 1 pound lean ground beef (or your choice of shrimp, chicken or fish)
- 1 tablespoon chili powder
- 8 green onions, chopped, white and green parts separated
- 1 head romaine lettuce, chopped
- 1 medium tomato, chopped
- 1 medium tomato, chopped
- 1 4-ounce can sliced olives
- 1 1/2 cups grated fat-free cheese, Cheddar, Monterey Jack, or a combination
- 1/2 cup salsa
- low-fat dressing of your choice (not included in nutrition information)
Instructions
- Cook beef or your other desired protein in a skillet with chili powder, white part of onions, and salt and pepper. Once cooked, cover the pan if you prefer the beef warm when added to the salad; if you'd like it chilled, place in the refrigerator until ready to assemble the salad.
- In a large salad bowl, mix together the lettuce, tomato, avocado, green onion and olives, if using. Add the meat and cheese and gently toss it together. Top with salsa, or place in serving bowls to pass at the table.
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