Mexican · Lunch
Ground Beef Salad (Low-Calorie)
Seared 90%-lean ground beef seasoned with cumin, chili powder, and smoked paprika sits over shredded romaine lettuce and diced tomato, finished with black beans, corn, and lime-yogurt crema. Cooked in a dry skillet with minimal oil to maintain Mexican taco-salad flavor while keeping calories under control.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
400Calories
43.8gProtein
15.2gFat
25.9gCarbs
6.7gSugar
8.6gFiber
431mgSodium
106mgChol
5.6gSat Fat
1160mgPotassium
99mgCalcium
4.9mgIron
3.1mcgVitamin B12
19mgVitamin C
low-calorie
low-carb
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Mince the garlic, chop the onion, dice the tomato, shred the lettuce, measure the spices, and measure the cilantro.
2
Heat the olive oil in a nonstick skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula; cook 5–6 minutes until no pink remains.
3
Add the garlic, onion, cumin, chili powder, and smoked paprika to the skillet; cook over medium heat 1–2 minutes, stirring, until the spices darken and bloom.
4
Stir in the black beans and corn; cook over medium-low heat 2–3 minutes until warmed through and liquid mostly evaporates.
5
Whisk the Greek yogurt and lime juice together in a small bowl until smooth to make the crema.
6
Arrange the lettuce and tomato on a plate, spoon the warm beef mixture over, and scatter the cilantro on top.
7
Plate
Drizzle the lime crema over the salad, season with salt and pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g 90% lean ground beef
- 1 tsp1 tsp cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 2 clove2 clove garlic
- 4 tbsp60g onion
- 2.8 oz40g, about a third of a 15 oz can black beans
- 2.4 oz70g corn
- 2 cup60g romaine lettuce
- 2/3 cup120g tomato
- 2 tbsp30g Greek yogurt
- 2 tsp2 tsp lime juice
- 2 tsp10ml olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tbsp8g cilantro
