Go Back
+ servings
top view of taco salad in bowl
Print

Healthy Beef Taco Salad

Healthy Taco Salad made with lean ground beef and a creamy cilantro lime dressing.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 560kcal
Author Rena

Ingredients

  • 2 tbsp olive oil
  • 1 pound ground beef I used 90% lean
  • 2 tbsp low-sodium taco seasoning
  • 1/4 cup bone broth or water
  • 4 cups romaine lettuce
  • 2 cups cherry tomatoes halved
  • 1/2 medium red onion thinly sliced
  • 1 medium ripe avocado peeled and diced
  • 1 cup Low-fat Mexican shredded cheese blend
  • 3/4 cup corn I used frozen, fresh may be substituted
  • 3/4 cup canned black beans drained and rinsed
  • Optional: 1 cup corn tortilla chips crushed

Creamy Dressing:

  • 2/3 cup plain Greek yogurt
  • 1 Tbsp extra virgin olive oil
  • juice & zest of 1 lime
  • 1/4 cup fresh cilantro leaves finely minced
  • 2/3 teaspoon kosher salt or to taste
  • 1/3 teaspoon ground pepper or to taste

Instructions

  • First, heat oil in a large skillet over medium-high heat.
  • Add ground beef and mix well breaking it apart with a wooden spoon to crumble. Cook until browned about 5-7 minutes.
  • Once browned, sprinkle with the taco seasoning and stir well to combine. Remove from the heat and allow to cool at room temperature.
  • Meanwhile, tear the lettuce into large pieces and dice the tomatoes and avocados into 1-inch pieces.
  • Next, in a large salad bowl, combine, lettuce, tomatoes, onion, avocado, cheese, corn, black beans, and crushed tortillas if using.
  • In another small mixing bowl, whisk together all the creamy dressing ingredients.
  • Add the chilled cooked beef to the salad and drizzle dressing on top.
  • Prior to eating toss well and enjoy!

Notes

  • Nutrition facts do not include tortilla chips
  • Serving size- one bowl
Substitutes:
  • Use ground turkey or tofu in place of ground beef
  • Frozen, canned, or fresh corn
  • black beans or any other beans of choice
  • Avocado oil in place of olive oil
  • Dairy-free yogurt in place of Greek yogurt
Storage:
Place leftovers in an airtight container and store in the fridge for up to 5 days. Do not reheat or freeze. 
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 560kcal | Carbohydrates: 25g | Protein: 39g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 939mg | Potassium: 1142mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4956IU | Vitamin C: 28mg | Calcium: 415mg | Iron: 5mg