Light And Delicious Taco Salad Recipes

QUICK TACO SALAD

Steps:

• Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
• Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

TACO SALAD (LIGHT AND HEALTHY)

Steps:

• Preheat oven to 375°F
• Place ovenproof bowls upside down on a rimmed cookie sheet. Spray bowls with non-stick. Place 1 tortilla on each bowl. Gently press tortilla to bowl. Spray tortillas lightly with non-stick. Bake 8 to 12 minutes, until tortillas are barely brown and starting to crisp. Remove to wire rack to cool.
• While tortillas are baking, place beef and 1 cup water in a large non-stick skillet or dutch oven. Stir until beef has absorbed all water evenly.
• Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.
• Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
• Cook until liquid thickens, about 5 minutes.
• Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
• Divide among the 6 tortilla bowls.
• Divide meat mixture among the 6 bowls.
• Top each with cheese, salsa and sour cream.

LIGHT TACO SALAD

Steps:

• Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
• Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside.
• Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
• In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.
• Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.