Taco Salad

This is absolutely one of my favorite go to quick and easy mid-week meals that keeps everyone asking for more in my house. This can also be easily converted to a smaller quantity or is great as leftovers.

1 lb ground turkey, beef or chicken

1 package taco seasoning – low sodium or make your own

2 can black beans rinsed

1 can pinto beans rinsed


Diced avocado & cherry tomatoes as toppings

Adult version: add chopped romaine lettuce in the bottom of your bowl and tortilla bowl and add salsa on top.

Brown your meat, (if using beef make sure you drain the excess fat) add the seasonings and simmer for about 5 minutes. Add your beans and simmer until warm.  As your meat is browning, make your taco shells. I love my tortilla shell molds (they are very inexpensive) but if you don’t have those you can use another bowl or tin foil to shape your tortillas into a bowl. I usually bake mine at 350 for 10-15 minutes. These can be made ahead of time and stored. Start to finish you are really talking 10 to 15 minutes – which is perfect for a mid-week meal.

Try this dinner tonight, it packed full of lean protein (especially the ground turkey or chicken version and the beans), black beans also contain flavonoid anti-oxidants that work together with vitamins to help the body avoid oxygen-related damage; along with omega 3 fatty acids. This salad also contains Vitamin C, A, iron and fiber. Add this meal this week and I promise you will stick with it for the taste and nutritional content it provides.

taco salad

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