This is a quick and easy salad to toss together for a weeknight meal that everyone in the family can enjoy! Yes, even the little ones. All in all I would say that the meal takes just at 30 minutes to prepare and cook in it's entirety. That's it!
Taco salad is one of those great ways to enjoy all the flavors of a taco without quite so much guilt as you would have if you scarfed down 3-4 regular tacos - shell and all. I've kept this recipe light and yet still very filling and satisfying.
I thought it was pretty important to still have at least one taco shell involved. After all... what's a taco without a shell? Weird.
If you don't want a 'taco shell' bowl, don't have time for one, or just don't want to heat up your kitchen, you can always toss in a few whole grain chips and call it even.
Originally I had planned on using a salad dressing, but I just didn't find it to be needed. The sour cream and the salsa were just about all the dressing that this salad needed. And that coming from me is a big deal since I'm usually pretty heavy handed when it comes to salad dressing!
However, if you fee you need a dressing I would suggest the Walden Farms Zero Calorie 'Chipotle Ranch' Salad Dressing. I am able to find this in the gluten-free section of my local grocery store, but not everyone will be so lucky!
I was fortunate enough to find some local mini heirloom grape tomatoes that were in all sorts of beautiful and fun colors, though regular red grape tomatoes will be just as amazing!
What can I say? I'm just always on the look out for new and exciting things in the produce department to surprise, delight, and inspire.
Healthified Taco Salad
Servings: 4 • Size: 1 Salad • Calories: 336.5 • Fat: 15.6 g • Carb: 22.9 g • Fiber: 8.7 g • Protein: 32.6 g • Sugar: 3.6 g • Sodium: 578.2 mg
4 Whole Wheat Low Carb Tortilla
1 lb. Extra Lean Ground Beef
1 Tbsp. Taco Seasoning
4 C. Lettuce, Chopped
4 C. Kale, Chopped
1/2 C. Fresh Salsa
24 Grape Tomatoes, Halved
1/4 C. Reduced Fat Mexican Cheese Blend, Shredded
1/4 C. Plain Fat Free Greek Yogurt
Optional Additional Suggested Toppings:
Cilantro, Avocado, Walden Farms Zero Calorie 'Chipotle Ranch' Salad Dressing, Valentina (Hot Sauce)
Preheat the oven to 350 degrees F.
Flip a muffin tin upside down and place your tortillas in-between the grooves to form your tortilla bowls.
Give the tortilla bowls a light mist of non-stick cooking spray and a sprinkle of taco seasoning. Bake for 5-10 minutes or until the edges are browning and the tortilla shells are crisp.
Once the tortilla shells are done, remove from the oven and allow to cool.
While the tortillas are cooling, brown your ground beef in a medium skillet over medium-high heat with the taco seasoning.
When the tortillas have cooled and the meat is done, place 1 c. of the lettuce and 1 c. of the kale into each shell.
Top the salad mixture with the ground beef.
I ended up with a heaping 1/2 c. meat for each salad.
Add 2 tbsp. salsa over the taco meat , followed by 12 cherry tomato halves, 1 tbsp. cheese, and 1 tbsp. greek yogurt to each salad.
Serve right away and enjoy!