Taco Salad

Monday, October 18, 2010

This is a pretty easy recipe and most of you probably already know how to make a taco salad but this is how I make it so that I stay on plan with Medifast. This just happens to be one of my favorite salads to make, especially since I love tacos! I don't even miss the taco shells. Another variation you could do with the leftover taco meat is make a cauliflower pizza crust, add 2 tbsp salsa over the top, spread your taco meat, and then add some Mexican cheese. There you go... a Mexican Pizza! This would be two servings though. Very yummy too! Enjoy!

Taco Salad

5 oz of 96%  lean ground beef - should yield 3.75 oz (3/4 Lean)
1 1/2 tsp low sodium taco seasoning mix (3 Condiments)
2 tbsp water
2 cups lettuce, chopped (2 Green)
1/2 cup tomatoes, chopped (1 Green)
1 oz or 1/4 cup 2% reduced fat Mexican Cheese (1/4 Lean)
2 tbsp Hidden Valley Light Ranch Dressing (1 Healthy Fat)

Brown ground turkey in a skillet. Drain the fat and return to the pan. Stir in the water and taco seasoning mix. Simmer for about 5 minutes. Serve meat over lettuce and tomatoes. Sprinkle with cheese and add the salad dressing. Enjoy!

1 Complete Lean and Green Meal with 3 Condiments and 1 Healthy Fat

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