Taco salad is one of Carver’s favorites and one that I haven’t tried previously with any success. The recipe came to us from Donna. I made up the proportions and they seemed to work well. This recipe yielded four servings- two for lunch and two for dinner. The salad is so hearty that it held very well from the evening to lunch the next day. The only thing I would recommend is to keep the chips and dressing separate (from the other ingredients and each other) and add on right before eating. No one likes a soggy salad or chip!
1 head romaine lettuce, chopped and divided
1 pound ground beef (96/4)
1/2 packet taco seasoning
1 avocado, cubed
1 cup black beans, rinsed and drained
3 ounces doritos, crumbled and divided
10 cherry tomatoes, quartered
4 ounces low-fat cheese, cubed
1/2 cup light French dressing, divided
Cook beef in large skillet over medium high heat until cooked through. Drain off any excess fat and add in taco seasoning and 1/2 cup warm water; stir to combine. Cover, reduce heat and simmer about 5 minutes until sauce is thickened.
While sauce thickens prepare salad. Combine romaine, beans, avocado and tomatoes in a large bowl. Mix well and then divide up. Half of this will be for your lunches. Once the beef has cooked, give it a good stir and put half of the beef towards the dinner salad and the remainder for the lunch salads. Now to add in the chips, cheese and dressing. Mix away. *note: remember the dressing and chips shouldn’t go right in with the lunch salads yet.
That’s all. Yep. That wasn’t so bad, right? In about twenty minutes you have managed to get a healthy and balanced dinner on the table and tomorrow’s lunch in the fridge.
This is also a great option for last-minute guests. Super easy and tasty.