Taco Salad
This delicious Taco Salad is perfect for a low-carb dinner or to meal prep for make-ahead for lunch for the week!
Ingredients
Dressing:
- 1/2 cup jarred mild salsa
- 4 teaspoons extra virgin olive oil
- juice of 1/2 lime
Meat:
- 1 lb 93% ground turkey (or lean ground beef or ground chicken)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 small onion (minced)
- 2 tablespoons bell pepper (minced)
- 1/2 cup water
- 4 ounces canned tomato sauce (1/2 can)
For the Salad:
- 6 cups chopped romaine lettuce
- 1 cup pico de gallo
- 1/2 cup shredded cheddar
- 4 lime wedges (for serving)
- greek yogurt or sour cream (optional for topping)
- guacamole (optional for topping)
Instructions
- Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
- When no longer pink add dry seasoning and mix well.
- Add the onion, pepper, water and tomato sauce and cover.
- Simmer on low for about 20 minutes.
- Divide the meat equally between the 4 meal prep containers.
- Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice; transfer to 4 small containers.
To Serve Right Away:
- Divide the lettuce in 4 bowls, then divide the remaining ingredients on top. Finish with dressing and enjoy.
For Meal Prep:
- Divide the lettuce in 4 ziplock bags.
- Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
- To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
- Top with the meat, pico de gallo, cheese and finish with dressing.
Video
Nutrition
Serving: 1salad, Calories: 313kcal, Carbohydrates: 13g, Protein: 28.5g, Fat: 17.5g, Saturated Fat: 5.5g, Cholesterol: 92.5mg, Sodium: 917.5mg, Fiber: 4g, Sugar: 5.5g
- WW Points: 9