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Quick 'n Healthy Taco Salad

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Taco Salad

Once you realize how unhealthy most taco salads are, it’s tough to enjoy eating one without a side of guilt. By ditching the usual fried tortilla bowl and swapping in more fresh vegetables and leaner meat, I was able to substantially lower the fat in this Tex-Mex favorite. The creamy cilantro dressing replaces the guilt with a big side of yum!

Ingredients

For the dressing

  • 1/3 cup light sour cream
  • 1/3 cup low-fat yogurt
  • 1/2 cup chopped cilantro, loosely packed
  • 2 tablespoons lime juice (about 1 lime)
  • 1/8 teaspoon garlic salt

For the salsa

  • 1 medium red bell pepper, diced
  • 3/4 pounds lean ground beef
  • 1/2 teaspoon chili powder
  • 3/4 cups salsa
  • 6 cups chopped romaine lettuce
  • 2 green onions, sliced
  • 3/4 cups low-fat Mexican blend cheese
  • 2 medium tomatoes, cut into wedges
  • Reduced-fat tortilla chips (optional)

Directions

For the dressing

Combine all the ingredients in a blender and blend until smooth. Set aside. 

For the salsa

Spray a large non-stick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3-4 minutes or until slightly softened. Add the beef and chili powder to the pan and sauté for 5-6 minutes or until meat is well browned. Stir in the salsa and cook for one minute to combine. Remove from heat. 

To assemble, place 1 1/2  cups chopped lettuce on each of four plates. Top each salad with 3/4 cup of the meat mixture. Sprinkle on 1/4 of the green onions, 3 tablespoons cheese, and 3 tablespoons of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.