Taco Salad


I could eat tacos every night – it’s one of my favorite meals. Sometimes I like to get rid of the carbs and turn it into a taco salad with iceberg lettuce, or with lettuce wraps. No dressing needed here as it’s just mild salsa, sour cream, and mashed avocado mixed together. It’s a great meal that gets protein, veggies, and greens in!


  • 5-10 Grape Tomatoes
  • 1/2 small red onion, sliced thin
  • 1 Can Black Beans
  • 1 Package 90% Ground Beef
  • 1 Can Sliced Olives
  • 1 Jalapeno – Halved & Sliced
  • 1 Avocado
  • 2 Big Spoonfuls of Sour Cream (Sorry – I don’t do the ounce thing)
  • 2 Big Spoonfuls of Mild Salsa
  • 1/2 Iceberg Lettuce Chopped
  • 1 Scallion Chopped
  • 2 TSP Cumin
  • 2 TSP Chili Powder


  1. Heat a sauté pan with 1 TSP Canola Oil until hot and add ground beef
  2. Drain the fat of the ground beef when it’s browned, then add 2 TSP Cumin, 2 TSP Chili Powder, 1 TBS Black Pepper, 1 TBS Salt, and 1/3 cup of water and stir
  3. Simmer until the water has evaporated and the ground beef is mixed with the spiced – set aside.
  4. In a large bowl, add the chopped iceberg lettuce
  5. Add Tomatoes, Red Onion, Black Beans, Jalapeños, Olives
  6. In a small bowl, mash the avocado and add 1 tsp salt – mix
  7. Add salsa, sour cream, and avocado to the middle of the bowl on top of the lettuce
  8. Top with scallions
  9. Mix and serve.
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