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We’re probably smack in the middle of the hottest time of year right now. In my kitchen, that equals easy, one-pan dinners that avoid the oven and don’t require keeping the stove on for too long. Salads are perfect for checking those boxes, but of course you still need some protein in there to make it a full meal. That’s where this easy and healthy taco salad recipe comes in.
You’ve probably seen Mexican taco salad at restaurants before. In case you haven’t, it’s basically like an enormous Mexican taco in bowl form. No taco shell needed! Unlike most restaurant versions, my healthy taco salad is low carb and gluten-free.
Easy Taco Salad Ingredients
The way to make easy taco salad is to use simple ingredients. After browning the meat, all you have to do is mix everything together!
Store bought taco seasoning saves a lot of time and makes the process easier, but check labels to avoid sugar. It’s not hard to make your own if you have time, though.
Salsa and sour cream stand in lieu of a dressing here, which works out surprisingly well. Why spend time creating a complicated taco salad dressing, when these work just as well? When you mix it all up, it tastes like there’s dressing in there, anyway.
Possibly the best part is that the whole thing incorporates just ten ingredients from start to finish. And, it’s on the table in merely twenty minutes. The only cooking involved is browning the ground beef on the stove for ten minutes or less. So simple.
This easy taco salad recipe also makes a generous amount – six large servings to feed even a larger family. But if you don’t need that many, don’t worry. It’s also super easy to adjust it to fewer servings if you need to.
How To Make Taco Salad Healthy
The key to making taco salad healthy is using natural ingredients. You really don’t need any store bought dressings or chips in there. But, for those that do want a little crunch, you can try adding low carb tortilla chips.
If you have Mexican night (or Taco Tuesday!) at your house, this low carb taco salad will fit right in. When we do it, we often have the typical wraps and tacos (made low carb with my paleo low carb tortillas) or spicy chicken cheddar nachos.
An easy taco salad is even simpler than those, and it’s still packed with all your favorite Mexican flavors. The smoky seasoned browned beef, juicy grape tomatoes, creamy avocado and sour cream, crispy Romaine lettuce, sharp cheddar cheese, and spicy (or mild!) salsa are all combined to perfection. It’s pretty incredible what complex flavor you get, with multiple tastes in every bite, using so few ingredients. The pre-made taco seasoning and salsa definitely help in that department.
Any salsa variety you like will work great here. Choosing different kinds is an easy way to get creative without adding complexity. Use mild salsa if you want it mellow, spicy if you want a kick, or go outside the box with more unique flavors like green chile or peach. You can totally make your own, too, but salsa is one of those foods that actually has plenty of store bought options without weird ingredients. Just read those labels.
Customizing the Recipe for Taco Salad
You can easily customize this healthy taco salad recipe to your liking. Feel free to throw in any other veggies you have on hand, or omit anything you don’t like. That’s one of the great things about easy salad recipes – you don’t have to be that precise!
If you’re wondering what to serve with taco salad, one of my favorite things are 4-ingredient almond flour biscuits on the side. But, I actually think it’s delicious on its own. That’s one of the things I love about it. It’s an easy dinner all in one bowl!
To make it paleo, you can omit the cheddar cheese and replace the sour cream with coconut cream and a little sea salt. Either way, you can’t go wrong with a 20-minute all-in-one dinner. Make it tonight and dig in!
Easy Healthy Taco Salad Recipe with Ground Beef:
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Video Showing How To Make Taco Salad:
Want more spicy low carb, gluten-free ideas? Try these: