American · Lunch
Taco Salad (Low-Calorie)
Lean ground beef browned and seasoned with cumin, chili powder and paprika, served over crisp romaine with black beans, corn, tomato and a light sprinkle of cheddar. A lime and yogurt dressing replaces sour cream, and crumbled baked tortilla chips add crunch without a fried shell.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
399Calories
44.8gProtein
13.2gFat
28.2gCarbs
6.8gSugar
7.4gFiber
289mgSodium
127mgChol
5.2gSat Fat
685mgPotassium
162mgCalcium
3.2mgIron
1.8mcgVitamin B12
18mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
low-calorie
low-calorie
Instructions
1
Prep
Drain and rinse the black beans, chop the romaine and tomato, grate the cheddar, and set each aside in the salad bowl.
2
Sear
Brown the ground beef in a dry nonstick skillet over medium-high heat for 5 minutes, breaking it up until no pink remains and fat renders out.
3
Bloom
Stir the chili powder, cumin and paprika into the beef and cook over medium heat for 1 minute until the raw spice smell fades.
4
Toss
Warm the black beans and corn in the skillet with the beef over medium heat for 1 minute until heated through, then whisk yogurt and lime juice smooth.
5
Plate
Pile the romaine and tomato in a bowl, spoon the warm beef mixture on top, scatter cheddar and crumbled tortilla chips, and drizzle with dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground beef
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp paprika
- 2/3 cup120g canned black beans
- 1/2 cup80g corn kernels
- 4 cups180g romaine lettuce
- 22 small tomato (160g)
- 1 oz28g cheddar cheese
- 6 tbsp90g plain yogurt
- 2 tbsp2 tbsp lime juice
- 1 oz28g baked tortilla fries, crumbled
