Healthier Taco Salad Recipes

HEALTHIER TACO SALAD

Steps:

• Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
• Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.

EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF

Steps:

• Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
• Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
• Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

TACO SALAD

Steps:

• Heat oil in medium nonstick skillet over medium heat.
• Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.
• Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.
• Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.
• Mash avocado in a small bowl with a fork.
• Add lemon juice, garlic powder, and salt (if desired); mix well.
• Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

HEALTHIER TACO SALAD

Steps:

• In a bowl, marinate cubed chicken in vinageriette, salt / pepper, cayenne pepper and chilli powder for 1 hour.
• In a hot skillet, pour chicken marinade and add whole basil leaves.
• While chicken is cooking, in separate bowl, dissolve tomato paste in hot water.
• Add zucchini, beans, Rotel tomatoes, diced tomatoes.
• Add cayenne pepper & chilli powder if you like spicy.
• Once chicken has cooked through, take out of skillet, keep warm & pour off excess liquid but you will be using the same skillet for the veggies.
• Put skillet back on burner & get hot.
• Add veggie mix - stir often.
• I take out when zucchini is soft but if you like it crunchy take out before it becomes translucent.
• To serve - put zucchini mix on plate & top with chicken. DH adds Fritos around the edges for more of a taco salad taste.

HEALTHY TACO SALAD

Steps:

• In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes.
• Cook covered, stirring once or twice, add more water if necessary to keep onions from burning.
• Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes.
• Add citrus juice, zest, and taco seasoning mix, stir until well combined.
• Taste and adjust seasonings.
• Set aside to cool.
• Arrange lettuce on large platter with remaining ingredients.
• Top with chicken, garnish with baked chips and jalapenos.