Fabulous Low Cal Taco Salad Recipes

LOW FAT TACO SALAD

Steps:

• Chop or tear lettuce.
• Cut tomatoes (or use cherry or grape) and onions.
• Toss with lettuce.
• Saute pepper, onions, and garlic in water.
• Add beef and cook until almost done.
• Add beans with juice.
• Add spices and heat through.
• Mix together salsa and fat free sour cream in a separate bowl.
• Cut tortillas into triangles.
• Spray with Pam on one side and sprinkle with a little salt or spices.
• Bake in 400 degree oven until crisp.
• Turn and brown on other side.
• Arrange salad on plate.
• Top with the meat and bean mixture.
• Arrange chips around the sides.
• Top with the salsa and sour cream mixture.

LOW CALORIE TACO SALAD

Steps:

• Cook the Ground turkey in a stir-fry pan with the taco seasoning mix (make sure to figure out how much seasoning to use depending on how much meat you are actually cooking).
• Gently mix up the lettuce, tomato, salsa, honey mustard, dressing, and cheese together. You can add cayenne pepper into the mix, the more you put the hotter it will get -- pretty self explanatory haha.
• Enjoy :).

LOW-FAT TACO SALAD

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
• Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.

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.