People ask me all of the time for healthier versions of recipes, and this is one of my all-time favorite main-dish salads. This Healthy Taco Salad recipe has only 184 calories, 4 grams of fat and 19 carbohydrates per serving. It’s so easy starting with a homemade taco seasoning blend for the beef and homemade baked corn tortilla strips. This recipe can also be gluten-free substituting gluten-free tortillas and gluten-free salsa. Enjoy for a simple, healthy weeknight dinner.
Healthy Taco Salad
3 (6-inch) corn tortillas
11/4 teaspoon paprika, divided
3/4 pound extra lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup water
6 cups iceberg lettuce
3 Roma tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tablespoons nonfat Greek yogurt
For Gluten-free option, purchase gluten-free tortillas and gluten-salsa
1. Preheat oven to 350°F. Cut each tortilla into 8 wedges and arrange wedges in a single layer on a baking sheet. Coat wedges with cooking spray and sprinkle with 1/4 teaspoon paprika. Bake 15 minutes or until lightly browned and crisp. Let cool.
2. In a large nonstick skillet, cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, remaining paprika, cumin, garlic powder and salt, mixing well. Add 1/2 cup water. Reduce heat, and simmer 5 minutes, stirring occasionally or until water has evaporated.
3. On each of 4 individual serving plates, arrange lettuce. Top evenly with ground beef, tomatoes, onion and tortilla wedges. Top with salsa, Greek yogurt, and avocado, if desired.