Taco Salad

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  ³⁄₁₆ lb or 91g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 ⅝ medium or 24g

• Chili powder

  Spices

  ³⁄₁₆ tbsp or 2g

• Salt

  Table

  ³⁄₁₆ dash or 0.08g

• Pepper

  Spices, black

  ³⁄₁₆ dash or 0.02g

• Lettuce

  Romaine or cos, raw

  ³⁄₁₆ head or 125g

• Tomatoes

  Red, ripe, raw, year round average

  ³⁄₁₆ medium whole or 25g

• Avocados

  California, raw

  ³⁄₁₆ fruit, without skin and seed or 27g

• Olives

  Ripe, canned (small-extra large)

  ³⁄₁₆ cup or 27g

• Cheddar cheese

  ⁵⁄₁₆ cup, shredded or 34g

• Sour cream

  Reduced fat

  ⅛ cup or 23g

• Salsa

  Sauce, ready-to-serve

  ⅛ cup or 26g

Directions

1. Cook beef in skillet with chili powder, half part of chopped onions, salt and pepper. You can put in the salad warm or chilled, as you prefer.
2. Mix together the lettuce, tomato, avocado, rest of onion, and sliced olives. At this point you can add the meat and grated cheese and toss it together, or put it on top of each individual serving. Top with salsa and sour cream.

Similar Foods

• Taco Salad Jar
• Keto Taco Salad
• Taco Salad Bowl
• Tangy Taco Salad
• Turkey Taco Salad
• Spinach Taco Salad