March 1, 2011

Healthy Taco Salad

I’m a big fan of salads but sometimes they don’t feel like a full meal for dinner. This taco salad is packed with flavor and protein that really fills me up.  I wrote the recipe using what I put in my salad last time but salads are a great way to use up any extra veggies you have in your fridge- so experiment! I made this healthier than what you may get in a Mexican restaurant by skipping the sour cream, using salsa as dressing, lean turkey meat, reduced fat cheese, & just a few tortilla chips for crunch rather than that big fried bowl.
Mmm taco salad
Healthy Taco Salad
Makes 2 servings
  • ½ lb lean ground turkey
  • ½ can Rotel tomatoes
  • ¼ packet of taco seasoning mix (low sodium)
  • ½ cup of frozen Southwest blend (peppers, black beans, corn, & onions)
  • Lettuce of your choice
  • 1/8 cup reduced fat cheddar cheese, shredded
  • I boiled egg, chopped
  • 10 tortilla chips, crushed
  • Salsa 

To make:
  1. Brown the turkey in a skillet on the stove.  Once it has cooked through add the tomatoes, taco seasoning, and veggie blend and stir until heated through and flavors have melded (about 5 minutes).  If you prefer the meat to be cold, chill this mixture in the refrigerator until you’re ready to make your salads.
  2. Put the lettuce into bowls and top with the shredded cheese, chips and egg.  Dress the salad with salsa and top with turkey mixture.  

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