You don’t need tortilla chips to enjoy a great Mexican taco salad, plenty of flavor and crunch

Nutritional values per serving: Kcal: 608 | Protein: 18 | Fat: 55 | Net Carb: 9

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  • Preparation Time

    20 minutes

  • Baking Time

    0 minutes

  • Difficulty Rating

    1

  • Health Level

    4

  • Serves

    2
By Leah Baumann
Total Shares 0

Ingredients

  • Ground Beef (85/15), 3 oz (27 g)
  • Avocado, 1 avocado (158 g)
  • Lime, juice of 1 (5 g)
  • Romaine Lettuce, 1 cup shredded (47 g)
  • Cheddar Cheese, 1/2 cup (56 g)
  • Red onion, 1/2 small (30 g)
  • Sour Cream, 4 oz (112 g)
  • Tomato, Fresh, 1 tomato (124 g)
  • Cumin, 1/2 tablespoon (4 g)
  • Olive Oil, 2 tablespoons (20 g)
  • Paprika, 1/2 teaspoon (1 g)

Instructions

  1. Chop the tomato, the onion, cut the lettuce. Slice the avocado and the lime. Grate the cheddar cheese.
  2. Warm olive oil in a frying pan and add the minced beef. Stir until golden brown (3 minutes approx.)
  3. Add to the pan cumin, paprika and 3/4 cup of water; simmer for 5-6 minutes over low-medium heat.
  4. In a bowl, combine the lettuce, the avocado, the tomato and the red onion; season with the lime juice, paprika, cumin. Add salt and pepper to taste.
  5. Top the salad with the ground beef, cheese and sour cream.

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    Comments 9

    3. Jody912

      I just wanted to confirm, for this salad you are only allowed 1/2 OZ of the ground meet per serving? That seems out of proportion for most of the meat dishes on this program. Is this pre-cooked or after cooking?

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