Skinny Taco Salad Plate with Baked Tortilla Strips

 

Eating healthy should be easy, delicious and pleasing not to the eye but to the palate. We are sure you are like us and don’t wish to give up the foods you love to be healthier.  This skinny taco salad is gorgeous and has an abundance of flavor but without the fat and calories.  This Mexican Salad bowl does away with shell and adds tortilla strips on top. 

 

 

Did you know that a taco salad from most Mexican Food Restaurants has almost 1200 calories? Of course, that deliciously fried taco shell probably adds most of it.  But we have a better idea to enjoy the best taco salad but we are topping it with baked tortilla strips. This skinny no shell taco salad is healthier than the original and we believe is one of the best taco salad recipes.  This taco salad plate has baked tortilla strips, avocado, low-fat cheese, black beans and salsa. 

 

Scroll down to see the Printable Recipe

Start your skinny taco salad by browning ground beef in a large skillet.  (This Mix N’ Chop makes cooking ground beef easier to break up the meat as it is cooking).   After browning, drain and place back in your skillet, add taco seasoning and water.  Cook until the water is evaporated.   Remove from heat. 

 

How to make baked tortilla strips:

For your skinny taco salad, use bake tortilla strips in place of the fried taco shell.  

 

Cut 4 tortillas in half horizontally and then cut into strips vertically.  Repeat with the other four tortillas.

 

 

Place tortilla strips on a cooking sheet, drizzle with olive oil and liberally add salt and black pepper.  Bake in a preheated 425 degree F oven for about 7 minutes turning halfway through the cooking time. 

 

Top this skinny taco salad with the baked tortillas strips and low-fat Mexican cheese blend.  Serve with low-fat Ranch dressing, chopped green chile or salsa.    These flavorful toppings  on this Mexican salad bowl add all the flavor needed to make you forget you a eating a little healthier.