Taco Salad

Seasoned ground beef and sauteed onion over crisp lettuce, tomatoes, and cheddar

Taco Salad

Instructions

1. Saute the Onion

  • 1 tsp avocado oil (or any oil)
  • 1 cup chopped onion

Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes.

2. Brown the Beef

  • 1 lb ground beef

Add the ground beef to the same skillet with the onion. Cook, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and any moisture has evaporated.

3. Season the Meat

  • 2 Tbsp taco seasoning

Stir the taco seasoning into the beef and onion until well combined. If you like, add 1/4 cup water and let it simmer a bit for juicier meat.

4. Assemble the Salad

  • 8 oz romaine lettuce, chopped
  • 1 1/3 cups grape tomatoes, halved
  • 3/4 cup shredded cheddar cheese
  • 1 medium avocado (about 7 oz), cubed
  • 1/2 cup green onions, chopped
  • 1/3 cup salsa

While the beef cooks, combine the lettuce, tomatoes, cheese, avocado, green onions, and salsa in a large bowl. When the beef mixture is done, add it to the bowl and toss everything together.

Nutrition

Per serving (makes about 6 servings)

  • Calories290
  • Total Fat19g
  • Total Carbs10g
  • Fiber4g
  • Net Carbs6g
  • Protein20g

Based on 92/8 ground beef.

Optional Toppings

Storage

Best stored in parts if meal-prepping — keep the meat separate from the lettuce, and add avocado, salsa, and sour cream fresh right before eating. Keeps 2-3 days in the fridge.