Healthy Taco Salad

This delicious and healthy taco salad recipe is loaded with Canadian beans, vegetables, extra lean beef, baked tortilla chips, cheese, and an easy tex-mex salsa dressing!

Partner: Alberta Beef Producers (ABP)

Alberta Beef Producers (ABP)is a grassroots producer organization representing the unified voice of over 18,000 cattle and beef producers in Alberta. ABP is a true producer organization, run by producers, and working on behalf of producers to make the cattle and beef industry more sustainable and competitive. We are dedicated to maintaining a truly sustainable, competitive industry for the benefit of all society.

Blogger Profile:

‍Christal Sczebel is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
Yield:
2 servings

Ingredients

300g extra lean grass-fed Alberta beef
½ cup corn kernels
4 cups mixed greens lettuce
1 cup halved cherry tomatoes
½ cup pinto beans or black beans
¼ cup thinly sliced red onion
1 avocado, halved and pitted, then sliced into thick segments
¼ cup shredded or crumbled cheese of choice
4 fresh small corn tortilla shells
1 tablespoon taco seasoning
1 lime, halved

‍

SIMPLE SALSA DRESSING:
¼ cup your favorite salsa
2 tablespoons sour cream
1 tablespoon olive oil
1 teaspoon honey
Juice from ½ lime
Pinch of salt

Instructions

  1. Heat the oven to 350 degrees and line a small pan with parchment paper.
  2. Cut the tortilla shells into triangle shapes and arrange the triangles along the pan then sprinkle with salt and a little bit of taco seasoning.
  3. Place in the oven and bake for 5-7 minutes until hard to the touch and slightly browned (watch closely as not to burn them!)
  4. Once baked, remove from oven and set aside to cool.
  5. Heat a large non-stick pan over medium-high heat and add in the ground beef, breaking it up into smaller pieces as it cooks about 7 minutes.
  6. Cook beef until browned through then transfer to a medium bowl lined with paper towel, let sit in the bowl to drain any excess liquid then return to the pan.
  7. Add the taco seasoning and corn kernels to the pan and sauté with the ground beef for 1-2 minutes.
  8. Remove beef from pan and set aside to cool.
  9. Assemble the salads diving the lettuce, cherry tomatoes, beans, red onion, sliced avocado, cheese, and baked taco chips between two bowls.
  10. Top salads with the seasoned ground beef and corn mixture, dividing it between the two bowls.
  11. In a small bowl combine the dressing ingredients and using a hand blender, small blender, or a whisk and mix until well incorporated and mostly smooth.
  12. Drizzle the dressing over the salad and serve each with half a lime to garnish. Enjoy!

Notes

This recipe can be easily be made dairy-free by using dairy-free cheese and sour cream.

Nutrition

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