Low-Carb Taco Salad Recipe Without the Added Fat
Although you may think of taco salad as a healthy option, it's often loaded with calories and fat. But if you leave out the tortilla chips or taco shell, use fat-free cheese, and swap in plain yogurt for the traditional sour cream, taco salad can become a healthy, filling, low-carb, and flavorful meal.
Ingredients
- 1 pound lean ground beef (85% to 89% lean)
- 1 tablespoon chili powder
- 8 green onions, chopped, white and green parts separated
- 1 head romaine lettuce, chopped
- 1 medium tomato, chopped
- 1 avocado, diced
- 1 4-ounce can sliced olives
- 1 1/2 cups grated fat-free cheese, Cheddar, Monetery Jack, or a combination
- 1/2 cup fat-free Greek or plain yoghurt
- 1/2 cup salsa
Instructions
Cook beef 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 dollops of yogurt and salsa, or place in serving bowls to pass at the table.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 313Total Fat 15gCarbohydrates 16gProtein 32g
