Taco Salad

Prep Time30 mins
Course: Main Course, Salad
Servings: 8 Servings
Calories: 368kcal

Equipment

  • Large Salad Bowl
  • Large Saute Pan

Ingredients

Meat

  • 2.5 lbs lean ground beef
  • 1/4 onion diced
  • 1 15 oz can tomato sauce
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • sea salt and pepper to taste

Dressing

  • 3 TBS no sugar added ketchup I use Heinz
  • 1 TBS spicy brown mustard
  • 2 TBS olive oil
  • 1 TBS +1 tsp distilled vinegar
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp stevia
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • sea salt and pepper to taste

Salad

  • 1 head iceberg lettuce chopped
  • 2 green onion stalks chopped
  • 15 cherry tomatoes sliced in 1/2
  • 1 15 oz can of black olives sliced
  • 1 avocado chopped
  • 1/2 bunch cilantro*optional chopped
  • 1/2 jalapeno*optional diced
  • 1 cup shredded cheese Mexican blend or cheddar

Instructions

Beef

  • Place ground beef in large skillet on stove top on medium heat. Add diced up onion. Cook all the way through stirring often. When cooked all the way through drain fat off the meat.
  • Add tomato sauce, chili powder, garlic powder, salt, and pepper. Stirring until well combined.
  • Leave on low heat on simmer burner, keeping warm until adding to salad.

Dressing

  • Whisk together ketchup, spicy brown mustard, olive oil, distilled vinegar, onion powder, garlic powder, and stevia in a medium sized bowl.
  • Whisk in mayo and sour cream. Add salt and pepper to taste.
  • Set aside and save to dress salad.

Salad

  • Cut up all salad ingredients and place in a very large salad/mixing bowl.
  • Add dressing and toss all ingredients together.
  • When well combined add in ground beef, tossing well.
  • Serve immediately

Notes

This recipe makes 8- 1.5 cup servings. Calories per serving: 368; Fat per serving: 21g; Carbs per serving: 10g; Protein per serving: 31g

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