Taco Salad
User Reviews
5
Taco Salad
Description
Taco Salad begins with ground turkey browned and seasoned with garlic powder, cumin, chili powder, paprika, oregano, and salt. The meat is simmered with minced onion, bell pepper, water, and tomato sauce to meld flavors and maintain moisture. Meanwhile, chopped romaine lettuce is portioned into bowls or containers, serving as the crisp base for the salad components.
The salad is assembled by topping the lettuce with the cooked seasoned meat, shredded cheddar cheese, pico de gallo, and optional toppings like guacamole or Greek yogurt to add creaminess and balance. The dressing mixes mild jarred salsa, extra virgin olive oil, and fresh lime juice, which adds brightness and ties the elements together. This combination yields a layered mix of textures: tender meat, crunchy lettuce, fresh salsa, and melted cheese if desired.
This recipe can be prepped ahead with ingredients stored separately and combined just before serving, supporting meal prep needs. It suits a nutritious lunch or light dinner and can accommodate variations in protein type. The fresh lime wedges served alongside allow added tang to taste.
Ingredients
- 1/2 cup mild salsa jarred
- 1 lb ground turkey or lean ground beef or ground chicken, 93% lean
- 6 cups romaine lettuce chopped
- 4 teaspoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 cup Pico de Gallo
- lime juice of 1/2 lime
- 1 teaspoon cumin
- 1/2 cup cheddar cheese shredded
- 1 teaspoon kosher salt
- 4 lime for serving, wedges
- 1/2 teaspoon chili powder
- Greek yogurt optional for topping, or sour cream
- 1/2 teaspoon paprika
- guacamole (optional for topping)
- 1/2 teaspoon oregano
- 1/2 small onion (minced)
- 2 tablespoons bell pepper (minced)
- 1/2 cup water
- 4 ounces tomato sauce 1/2 can, canned
Instructions
- Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
- Divide the lettuce in 4 bowls, then divide the remaining ingredients on top. Finish with dressing and enjoy.
- Divide the lettuce in 4 ziplock bags.
- When no longer pink add dry seasoning and mix well.
- Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
- Add the onion, pepper, water and tomato sauce and cover.
- To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
- Simmer on low for about 20 minutes.
- Top with the meat, pico de gallo, cheese and finish with dressing.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 313kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 28.5g | 57% |
| Fat | 17.5g | 27% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 92.5mg | 31% |
| Sodium | 917.5mg | 38% |
| Fiber | 4g | 16% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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