AuthorKevin PetrizioTaco salad is a versatile and easy to make meal that is perfect for a quick, weeknight dinner the whole family will enjoy. I used beef, but feel free to use ground turkey or even kidney beans if you want to make it meatless. To save time I used bagged, shredded iceberg lettuce.
Brown your ground beef over medium heat. Add spices to taste. A few ounces of water will help mix everything together. When done set aside.
Cut your tortilla into 8 wedges and toast in a toaster oven or air fryer. They are done when they resemble a pita chip. Set aside.
Assemble your salad; lettuce, red onion, carrots, cilantro, avocado, and then ground beef. Dust with some of the spice mix if desired.
Squeeze the lime wedge over the salad and add the chips and you are ready to go. I served the beef warm with my salad, but it is just as good cold or hot.
This recipe makes 1 Serving
Count each serving as: 1 Protein -- 2 Veggies -- 1 Fat -- 1 Starch
Ingredients
Directions
Brown your ground beef over medium heat. Add spices to taste. A few ounces of water will help mix everything together. When done set aside.
Cut your tortilla into 8 wedges and toast in a toaster oven or air fryer. They are done when they resemble a pita chip. Set aside.
Assemble your salad; lettuce, red onion, carrots, cilantro, avocado, and then ground beef. Dust with some of the spice mix if desired.
Squeeze the lime wedge over the salad and add the chips and you are ready to go. I served the beef warm with my salad, but it is just as good cold or hot.
This recipe makes 1 Serving
Count each serving as: 1 Protein -- 2 Veggies -- 1 Fat -- 1 Starch
