American · Lunch
Taco Salad (High-Protein)
A Tex-Mex composed salad of seasoned lean ground beef and black beans over crisp romaine, layered with sharp cheddar, tomato, corn, avocado and salsa. Extra lean beef, beans and cheese boost the protein, finished with a squeeze of lime for a hearty, satisfying bowl.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
641Calories
51.6gProtein
31.3gFat
39.4gCarbs
9.4gSugar
12.4gFiber
880mgSodium
150mgChol
12.4gSat Fat
892mgPotassium
354mgCalcium
4.2mgIron
1.8mcgVitamin B12
18.4mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Drain and rinse the black beans, chop the romaine, dice the tomato, slice the avocado and shred the cheddar, then set aside.
2
Sear
Heat the olive oil in a skillet over medium-high and brown the ground beef 5 to 6 minutes, breaking it up, until no pink remains and edges catch color.
3
Bloom
Stir the chili powder, cumin and a pinch of salt into the beef over medium heat and cook 1 minute until the raw spice smell fades and the meat looks evenly coated.
4
Simmer
Add the black beans and warm through over medium heat 2 minutes until glossy, keeping the beef off high heat so the spices do not scorch.
5
Plate
Layer romaine in a wide bowl, pile on the spiced beef and beans, corn, tomato, cheddar and avocado, then spoon salsa over and squeeze lime across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g lean ground beef
- 1 cup180g canned black beans
- 3 tsp3 tsp chili powder
- 1 tsp1 tsp ground cumin
- 4 cups200g romaine lettuce
- 3 oz86g sharp cheddar cheese
- 22 medium tomato (200g)
- 2/3 cup110g corn kernels
- 11 small avocado (100g)
- 1/2 cup120g tomato salsa
- 11 lime, juiced
- 2 tsp2 tsp olive oil
- a pinch of salt
