Discover our Quick Taco Salad, an explosion of Tex-Mex flavors in every bite. An easy, delicious, and balanced recipe that will delight your taste buds and busy schedule. A fresh and convenient pleasure to enjoy without delay!
Preparation
5
min
Cooking
10
min
Portion
4
Ingredients
- 225 g (approximately 1/2 lb) of extra lean ground beef, raw
- 15 ml (1 tbsp) of chili powder
- 2 L (8 cups) of coarsely chopped romaine lettuce
- 1 can (540 ml) of red kidney beans, rinsed and drained
- 125 ml (1/2 cup) of homemade or store-bought salsa
- 125 ml (1/2 cup) of plain Greek yogurt
- 1 avocado, cut into pieces (see Note)
Note: Try frozen avocados. They are quick to prepare (30 seconds to 1 minute in the microwave) and always ready to eat!
Preparation
- In a medium-high heat skillet, cook the ground beef with the chili powder.
- Meanwhile, divide the lettuce into 4 bowls and top with the red kidney beans.
- Garnish with salsa, Greek yogurt, and avocado.
- Add the cooked ground beef and enjoy!
Notes
For easier leftovers management, store the ground beef in a separate dish to reheat as needed.
Registered Dietitian Nutritionist
