Skinny Taco Salad

By SkinnyMom

Craving a hearty Mexican meal? Don’t let your disheartening perceptions of salad get in the way of this delicious recipe that will satisfy your whole family. The lean beef gives you all the protein you need without any fatty consequences. Throw in a dollop of light sour cream or a couple of avocados for some added texture, and your family will be hooked!

Ingredients

• Optional*:
• 12 oz shredded lettuce
• 1 tomato, diced
• 1 onion, diced
• 4 oz can diced green chillies
• 1 lb lean ground beef (93% lean)
• 1/4 cup sliced black olives
• 1/4 cup jalapeño peppers
• 1/4 cup reduced-fat, shredded Mexican cheese
• 1 1/4 oz reduced-sodium taco seasoning packet
• reduced-fat sour cream
• diced avocado
• Optional ingredients are not included in nutritional calculations.

Preparation

Step 1

1. In a medium skillet, brown diced onion and ground sirloin until meat is no longer pink. 2. 2. Drain any remaining grease from meat.
3. Over low heat, add in diced green chilies, taco seasoning, and ¼ cup water to meat and stir.
4. Remove from heat and let meat stand for 5 minutes.
5. In a large bowl, add lettuce, tomatoes, jalapeño peppers, and black olives. Toss to mix lightly.
6. To serve, add ¼ of salad mixture in a bowl.
7. Top salad with ¼ meat mixture.
8. Sprinkle each taco salad with cheese and add optional toppings including reduced-fat sour cream and diced avocado.