Time 20m Number Of Ingredients 10 Steps:
Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.
Time 30m Yield 2 Number Of Ingredients 9 Steps:
Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes. Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.
Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Chop or tear lettuce. Cut tomatoes (or use cherry or grape) and onions. Toss with lettuce. Saute pepper, onions, and garlic in water. Add beef and cook until almost done. Add beans with juice. Add spices and heat through. Mix together salsa and fat free sour cream in a separate bowl. Cut tortillas into triangles. Spray with Pam on one side and sprinkle with a little salt or spices. Bake in 400 degree oven until crisp. Turn and brown on other side. Arrange salad on plate. Top with the meat and bean mixture. Arrange chips around the sides. Top with the salsa and sour cream mixture.
Time 7m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Heat turkey chili in microwave for 2 minutes, stirring halfway through. Spoon half of turkey chili onto tossed salad. Top with cheese.
More about “low fat taco salad recipes”
Time 30m Yield 6 Number Of Ingredients 13 Steps:
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
