Healthier Taco Salad Recipes
HEALTHIER TACO SALAD
I created this dish so the kids could still enjoy one of their favorite foods, but with less fat and salt. It passed their taste-test with flying colors! Leftovers are great for school lunches.
Provided by Angela
Categories Salad Taco Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 50.8 g, Cholesterol 82.5 mg, Fat 17.2 g, Fiber 5.2 g, Protein 33 g, SaturatedFat 6.2 g, Sodium 1052.8 mg, Sugar 3.9 g
EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF
Learn how to make taco salad in just 20 minutes, using common ingredients! The whole family will love this EASY, healthy taco salad recipe with ground beef.
Provided by Maya | Wholesome Yum
Categories Main Course Salad
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 72 mg, Sodium 470 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
TACO SALAD
Taco salads sound like a good choice, but they can have more than 1500 calories! We gave the classic taco salad a makeover that's light, healthy, and tasty.
Provided by Beachbody
Categories Main Course Salad
Time 34m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving, Calories 370 kcal, Carbohydrate 31 g, Protein 27 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 84 mg, Sodium 453 mg, Fiber 7 g, Sugar 4 g
HEALTHY TACO SALAD
Make and share this Healthy Taco Salad recipe from Food.com.
Provided by spatchcock
Categories Chicken
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 267.8, Fat 6.8, SaturatedFat 1.1, Cholesterol 43.9, Sodium 824.6, Carbohydrate 31.4, Fiber 9.6, Sugar 11.9, Protein 24.1
HEALTHIER TACO SALAD
In trying to get the prepackaged "stuff" out of our lives, I've been working on creating meals made mostly from scratch that is healthier for DH, me and our kids - 5 and 1. This receipe was a huge hit. DH said it was better with Fritos but I'll have to take his word as I didn't try it that way.
Provided by SAILMASTR4
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 245.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 68.4, Sodium 335.9, Carbohydrate 23, Fiber 7.3, Sugar 6.8, Protein 34.8
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Cuisine American, MexicanTotal Time 30 minsCategory Dinner, LunchCalories 393 per serving
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