Proven way to grow your high protein taco salad
This high-protein taco salad is a delicious and satisfying meal, perfect for a healthy lunch or dinner. It's packed with flavor and customizable to your preferences.
Equipment
- Large skillet
- Large bowl
Ingredients
Taco Salad
- 1 lb Lean ground beef or turkey
- 1 packet Taco seasoning
- 6 cups Romaine lettuce chopped
- 1 cup Cherry tomatoes halved
- 15 oz Black beans rinsed and drained
- 1 cup Corn kernels fresh or frozen
- 0.5 cup Shredded cheddar cheese
- 1 Avocado diced
- 0.5 cup Salsa
- 0.25 cup Greek yogurt or sour cream
- Optional toppings: crushed tortilla chips, jalapeños, cilantro, lime wedges to taste
Instructions
Instructions
- Cook the lean ground beef or turkey in a large skillet over medium heat, breaking it apart with a spoon until fully browned.
- Drain any excess fat from the cooked meat, then stir in the taco seasoning and cook according to package directions, typically for 1-2 minutes with a little water.
- In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, rinsed and drained black beans, and corn kernels.
- Divide the lettuce mixture among serving bowls, then top each with a portion of the seasoned ground meat.
- Evenly distribute the shredded cheddar cheese, diced avocado, salsa, and Greek yogurt or sour cream over the salads.
- Add any optional toppings like crushed tortilla chips, jalapeños, cilantro, or a squeeze of lime juice, and serve immediately.
Notes
For meal prep, keep the warm meat and wet ingredients separate from the lettuce until ready to serve to prevent sogginess. You can also make a large batch of the seasoned meat and store it in the refrigerator for up to 3-4 days. Feel free to customize the vegetables based on your preferences or what you have on hand, adding ingredients like bell peppers, red onion, or cucumber.