Skinny Taco Salad

A Skinny Taco Salad that is healthier than the original and is one of the best taco salad recipes or healthy Mexican salad recipes. The Tacos Salad Toppings include baked tortilla strips, avocado, low-fat cheese.

Course Main Course

Cuisine American, Mexican

Keyword Mexican Salad Recipes, Mexican Taco Salad, Skinny Taco Salad, Taco Salad Toppings

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 459kcal

Author Evelyn Osborn

Ingredients

1 pound lean ground beef 98 % fat free
1/2 white onion chopped
1 package taco seasoning or use our homemade taco seasoning
8 corn tortillas
olive oil
Salt
Freshly Ground Black Pepper
1 head romaine or iceberg lettuce chopped
1 14 oz can whole corn drained
1 15 oz can black beans rinsed and drained
1 avocado cut into bite-size pieces
2 tomatoes seeded and chopped
4 oz low-fat grated cheddar cheese or Mexican Blend
505 chopped green chile optional
Salsa Optional
Low-Calorie Ranch Dressing optional

Instructions

Preheat oven to 425 degrees F
Brown ground beef with the onion in a large skillet over medium-high heat, drain fat (if any). Using a Mix n' Chop to break up the ground beef as it's cooking makes it easier.
Add the taco seasoning with 1/3 cup of water. Simmer for 2-3 minutes until water is absorbed. Remove from heat.
Meanwhile, using a pizza cutter slice the tortillas in half. Then cut into strips in the opposite direction
Place the tortilla strips on a cooking sheet, spray or drizzle with olive oil, sprinkle with salt and freshly ground black pepper.
Bake for 4 minutes, turn each strip over and bake for about 3 minutes longer watching carefully not to burn. Remove from the oven.
Place lettuce on a plate and add the taco meat to the center, sprinkle on corn and black beans.
Add chopped tomatoes and avocado on top and sprinkle with cheese
Top with tortilla strips and serve with green chile or salsa or even a low-calorie dressing (but beware of added sugar or fat with bottled dressings)

Nutrition