Garden Taco Salad Recipe

Garden Taco Salad Recipe

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


  • 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.

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 1200mg; carbohydrate 78g; fiber 15g; protein 38g

Medically reviewed in May 2019.

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