This incredible taco salad is the second part of a favorite “make once have twice” meal–this time using the beef taco recipe previously posted. The mix of ingredients is what makes this dish extra special; these include good quality olives and fresh avocado. For a low-starch or low-carb version sprinkle just a few tortilla chips on or go without. I hope you enjoy this as much as we do, and cheers to another super easy meal! Let me know what stress-free recipes you‘re currently using with your own healthy weight lifestyle!
Serves 4
Taco Salad Ingredients
3 servings (approx 3/4 lb) of beef taco meat from previous recipe
1/3 cup light shredded cheddar or Mexican style cheese
1 package (5 oz) organic salad greens
1 small tomato, diced
12-16 black kalamon olives, sliced
1/4 cup salsa
1/4 to 1/3 cup plain or plain Greek yogurt
1 medium avocado, sliced and slightly salted
Several handfuls of your favorite tortilla chips, crushed
Taco Salad Directions
- Layer the taco meat with the cheese in a microwaveable bowl and warm up until cheese is slightly melted.
- In a large bowl mix together the salad greens, warmed taco cheese mixture, tomatoes, olives, salsa, and yogurt. Toss well.
- Divide up into 4 servings and top with the sliced avocado and tortilla chips. Serve with additional salsa and yogurt, if desired.
