Monday, July 4, 2011

Taco Salad

I love a good taco salad but want to keep it on the healthier side. This recipe is balanced and incorporates tons of nutrition. I hope you enjoy.

Here is how:
1. In a large nonstick skillet, heat 1 Tbs. of extra virgin olive oil over medium high heat. Saute 1 chopped onion and 2 cloves of minced garlic until the onion is translucent (6-8 minutes). Add 1/2 pound of lean ground beef, breaking it apart with a spatula. Saute until the beef is cooked through. Add 1/2 packet of gluten free taco seasoning (I used Trader Joes) and mix in with the beef mixture. Take off the heat and set aside.

2. To assemble the salad, on a plate arrange in the amounts you desire:
- chopped lettuce
- chopped carrots
- chopped bell pepper (I used yellow for color)
- chopped tomato
- reduced fat shredded cheddar cheese
- the beef mixture
- kidney beans
- chopped avocado
- crushed gluten free corn tortilla chips
- a dallop of sour cream
- chopped fresh cilantro
- a pinch of chipotle pepper (optional)
- dallops of salsa

Here is to summer salads with style! xo

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