Garden Taco Salad Recipe

Packed with protein and fiber, this dish satisfies a taste for spice and crunch.

taco salad in a bowl

Medically reviewed in February 2021

Updated on July 13, 2022

This hearty meal is perfect after a workout. It's filled with electrolytes, healthy carbs to replenish your energy stores, and protein to boost recovery. If you prefer, use ground turkey instead of beef.

Ingredients

  • 8 oz lean ground longhorn, buffalo, or beef (93% lean or higher)
  • 1 package taco seasoning
  • 1 sweet red, yellow, or orange bell pepper, sliced
  • 1/2 cup sweet purple onion, sliced
  • 1/2 cup kidney beans, canned and drained
  • 1/2 cup whole kernel Mexican-style corn, drained
  • 1/4 cup low-fat cheddar or Monterrey jack cheese, shredded
  • 1/2 cup chunky-style garden salsa, mild or spicy

Preparation (Serves 2)
Brown ground meat in pan. Pour off any fat. Mix in taco seasoning and set aside.

Toss pepper, onion, and tomatoes with lettuce. Add kidney beans and corn. Chill.

Mix ground beef with vegetables and top with cheese and salsa. Serve with baked tortilla chips.

Variations: Add low fat sour cream and/or sliced avocado.

Tips:

  • Make soft tacos by rolling leftover salad in a low-fat flour tortilla.
  • To reduce sodium, rinse beans and corn or use fresh beans and corn; use fresh salsa.

Nutrition Facts (per serving)
Calories 590; fat 15g; saturated fat 6g; cholesterol 57mg; sodium 1,200mg; carbohydrate 78g; fiber 15g; protein 38g

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