Best served hot, this taco salad from I Can’t Believe It’s Not Fattening is healthier than its restaurant counterpart and ridiculously easy to serve up. Hot ground beef mixed with refreshing pico de gallo and crunchy tortilla chips spice up greens any day!
Easy Taco Salad
Ingredients
- 4 ounces 96% lean ground beef
- 3/4 teaspoon salt-free Mexican seasoning
- Pinch of salt
- 3 cups finely chopped arugula or romaine lettuce
- 2/3 cup well-drained pico de gallo
- 1/2 ounce baked tortilla chips, crushed
- 2 tablespoons low-fat ranch dressing
Directions
Preheat a small nonstick skillet over medium-high heat. When hot, add the beef, Mexican seasoning and salt. Cook the beef, breaking it into large chunks with a wooden spoon, until no longer pink, 2–4 minutes. Let the beef cool at least 1 minute.
Meanwhile, place the greens, pico de gallo, and chips in a large mixing bowl. Drizzle the dressing over the top, add the beef and toss well. Serve immediately.
Nutrition Information
Serves: 1 | Serving Size: 1 salad
Per serving: Calories: 308; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 64mg; Sodium: 423mg; Carbohydrate: 30g; Dietary Fiber: 2g; Sugar: 8g; Protein: 28g
Nutrition Bonus: Potassium: 310mg; Iron: 25%; Vitamin A: 56%; Vitamin C: 25%; Calcium: 17%
Get more recipes like this in Devin Alexander’s book I Can’t Believe It’s Not Fattening, and learn the secrets to cooking your favorite dishes in a healthier way. Get your copy here.
