Description
A fresh, colorful taco-inspired salad with seasoned lean ground beef, crisp greens, and vibrant vegetables, perfect for a quick, satisfying, and lighter take on taco night.
Ingredients
1 pound Ground Beef (96% lean)
2/3 cup salsa
1/2 cup low-fat shredded Cheddar cheese
1 medium tomato, chopped (about 1 cup)
8 cups mixed salad greens
1/2 cup diced bell pepper
1/4 cup thinly sliced red onion
Instructions
- Heat a large nonstick skillet over medium heat until hot.
- Add ground beef and cook for 8–10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Drain any drippings.
- Stir in salsa and cook for 2 minutes. Remove from heat and keep warm.
- Arrange salad greens on 4 plates. Divide beef mixture evenly among plates.
- Top each salad with cheese, tomato, bell pepper, and red onion. Add sliced olives or dressing if desired.
Notes
- Swap Cheddar for pepper jack for extra heat.
- Use roasted bell peppers for a smoky flavor.
- Replace salsa with pico de gallo for extra freshness.
- Add black beans or corn for more texture and heartiness.
- Store beef and vegetables separately to keep salad fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad
- Calories: 230
- Sugar: 5g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
