This dish is sure to be a crowd pleaser whether out at a party or at home on your dinner table. Doritos and tacos together in a waistline friendly salad – who wouldn’t want that?
You’ve probably seen Mexican taco salad at restaurants before. In case you haven’t, it’s basically like an enormous Mexican taco in bowl form. No taco shell needed! Unlike most restaurant versions, my healthy taco salad is low carb and gluten-free.
I was pretty proud of myself this week. I packed my own lunch for 3 days! Lunch is the hardest part of the day for me. It’s pretty easy just to walk over to the grocery store and spend around $4 to $6 on a salad. There is also a Taco Bell near by and a really good Candy Shop that also sells sandwiches and soup for lunch. That can get pretty spendy every day.
This easy taco salad recipe also makes a generous amount – six large servings to feed even a larger family. But if you don’t need that many, don’t worry. It’s also super easy to adjust it to fewer servings if you need to.
1 head of iceberg lettuce, chopped
3 roma tomatoes
1 bunch of scallions chopped
1 pound of ground beef, lean
1 package of Mrs Dash Low Sodium Taco Seasoning
1 cup of sharp cheddar cheese
Catalina French Dressing
½ cup of low sodium black beans (optional)
½ cup of low sodium corn
Brown the ground beef and drain the fat. Add in the seasoning spice packet and ¾ cup of water. Let simmer until the beef has thickened up.
While the beef is getting brown, chop the salad, tomatoes, and scallions and prep all the rest of the ingredients.
Top the salad with cheese and dressing. Beans and Corn are optional and not figured in nutrition info.
You can easily customize this healthy taco salad recipe to your liking. Feel free to throw in any other veggies you have on hand, or omit anything you don’t like. That’s one of the great things about easy salad recipes – you don’t have to be that precise!
Chewy Keto Chocolate Cookies Recipe
Simple Keto Zucchini Hash
This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.
Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.
Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.
Himalayan pink salt also works well in this.
Keto Taco Shells Recipe
Make these super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!
60g (2 cups, firmly packed) baby spinach leaves
40g (1/3 cup) almond meal
2 teaspoons psyllium husk
1/2 teaspoon salt
Step 1Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
Step 2Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
Step 3Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.
Step 4Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
Step 5Fill with your favourite taco ingredients (see notes).
Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce.