Ground Beef Taco Salad

Try a nutritious twist on a classic favorite. High in protein, fiber and healthy fats, this salad combo is well balanced, satisfying and highly customizable. No salad dressing needed here — a zesty and creamy mix of store-bought salsa and plain Greek yogurt is all you need for a wholesome lunch or dinner!

Course Salad, Dinner, Lunch

Keyword tortilla, taco, salsa, tomatoes, black beans, ground beef, bell pepper, avocado, greek yogurt, taco salad, roasted veggie salad

Prep Time 15

Cook Time 15

Servings

Calories 500

Ingredients

½ Tbsp. olive oil
1 lb. lean ground beef (93% lean)
1 red bell pepper (chopped)
1 low sodium taco seasoning pack
14.5 oz canned black beans (drained and rinsed)
8 cups spring salad mix
1 pint baby tomatoes (halved)
1 cup shredded cheese (Monterey Jack or cheddar )
1 avocado (diced)
½ cup cilantro (chopped)
1 cup salsa
1 cup plain Greek yogurt
2 cups whole grain tortilla chips

Instructions

Heat olive oil in a large skillet over medium heat.
Once oil is hot, add ground beef and cook until browned, about 7-8 minutes, breaking meat apart with a wooden spatula as it cooks.
Drain fat from pan and add the red bell pepper. Cook for 3-4 minutes more until bell pepper is softened.
Add taco seasoning pack to the beef and peppers. Stir in ½ cup water.
Simmer for 3-5 minutes until the sauce thickens and the beef and peppers are coated. Stir in black beans and warm through, about 1 minute more. Turn off heat and set aside as you prepare salads.
Divide spring salad mix into four bowls. Add ¼ of your beef mixture to each. Layer on halved tomatoes, shredded cheese, avocado and chopped cilantro. Top with ¼ cup each of salsa and Greek yogurt. Option to toss salad to combine or serve with a side of whole grain tortilla chips.

Notes

Black olives or green onion would be a nice addition.
Omit tortilla chips and serve with a warmed whole grain tortilla for a different option.

Nutrition