Taco Salad with Creamy Salsa Dressing

All the good taco fixins, minus the tortilla! For those nights you wanna keep it light and low carb, this taco salad hits the spot. It’s full of seasoned taco meat, black beans, cheese and a healthier salsa dressing. Topping it with avocado, tomatoes and tortilla strips or crushed tortilla chips makes taco salad so yummy!

You can use ground turkey or ground beef for this recipe, or skip the meat all together and add extra veggies like corn, peppers, and onions. Taco salad makes a great healthy lunch or dinner and can easily be made vegetarian or vegan.

To make crispy tortilla strips: cut a tortilla into strips, toss in a little oil and and bake for a few minutes at 400 degrees. They will burn quick, so watch them! Literally just need 2-3 minutes.

I hope you all love this taco salad!

Taco Salad with Creamy Salsa Dressing

• 1 lb ground beef or turkey

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp cumin

• 3/4 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp chili powder

• 1 large head of Romain lettuce, chopped

• 2 green onions, sliced

• 1 can black beans, drained and rinsed

• 1/2 cup shredded cheese (monterey jack or cheddar )

• 1/2 cup baby tomatoes, halved

• 2 corn or flour tortillas

• 1/2 cup salsa

• 3 tbsp plain greek yogurt or sour cream

1. In a large pan cook the meat until there is no more pink. If using beef, drain the fat. Add the salt, pepper, cumin, garlic powder, onion powder, and chili powder. Add a little water if the meat is looking dry. Remove from heat.

2. Mix together the salsa and greek yogurt. Assemble the salad with the lettuce, black beans, tomatoes, cheese, meat and green onions. Toss with the dressing and top with tortilla strips.