Who wants to be in the kitchen when it’s HOT? Not me. Salads are a great way to avoid the heat and still eat a flavorful and delicious meal, choc full of nutrients and veggies. Taco salads are by far my favorites. When I make them at home I skip the tortilla shells and lower the carbs. Here’s my recipe. Change it up to make it fit your family’s taste and enjoy! If you’re watching your carbohydrates, this is a great recipe. It’ll fill you up without filling you out!
Make the meat ahead of time if you’d like. You can keep it in the fridge and assemble salads through the week. Just reheat the meat in the microwave or on the stovetop. Other than that, the recipe requires no more cooking. Notice that there’s no dressing for this salad. A nice calorie saver! (see below)
For this recipe you’ll need: (For 4-6 dinner-sized salads)
1.25 pounds of ground beef (or turkey or chicken) OR 4 small chicken breasts
1 1/2 TB ground cumin
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
OR Use a Taco Seasoning Packet according to package directions
1 large head of lettuce
2 tomatoes, diced
1 red onion, diced
1/2 cup jarred roasted red peppers
2 Avocados, diced
2 Cups shredded mild cheddar cheese (or your favorite mexican cheese)
1/2 – 3/4 cup sour cream
2 Cups Salsa
1/2 cup fresh cilantro
I know this seems like a lot of ingredients, but it makes 4-6 huge salads. If you don’t like any of the ingredients, just skip them. Easy as pie! Also, change the amounts of any ingredients to suit your own taste.
To Make This Salad:
Brown ground meat or chicken breasts (cook thoroughly). Add seasonings while cooking.
Assemble the salad by layering the lettuce, meat, and all other ingredients to suit your own taste. This recipe doesn’t need additional dressing because the sour cream and salsa serve as the dressing. Trust me, you won’t miss anything!