One of my favorite kinds of salad is taco salad. It’s like having a massive taco without all the shells and guilt.
This particular day I set out to make tacos for my hubby using some corn tortilla shells I knew we had in the cupboard. When I pulled them out though, they were all broken in half (note to self: be more cautious when putting shells away). So, since I was already planning to make myself a taco salad, I altered my plans and made us BOTH taco salads. And, since I hate throwing out food, I cut up the already broken tortillas and fried them up to make some chips. I was even able to squeeze some chips into my carb count for the meal! Win, win if you ask me.
- 1 small head of ice berg lettuce, roughly chopped
- 1 small tomato, chopped into cubes
- 5-6 black olives, chopped
- 1 small avocado
- 1 tsp guacamole mix
- 2 tbsp green onions
- 1 lb lean ground turkey (or your meat of choice)
- 2 tbsp taco seasoning for meat (see link at end of post)
- taco sauce of choice
- Cook your ground meat thoroughly and season with your taco seasoning.
- While your meat is cooking, chop your veggies.
- Make your guacamole by mashing your avocado and mixing with the guacamole mix
- Assemble your bowls with your lettuce first, then your other chopped veggies, then your guacamole, meat and finally your taco sauce.
- If you wish, you can fry up some corn tortillas and serve them on the side. Store bought corn tortillas would also work or you can omit them all together.
The beauty of a taco salad is that you can put whatever you want in it. Make it your own, get creative. Use what you have and enjoy it!
You can find my recipe for homemade taco seasoning here.