Name: Skinny Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound lean ground beef (98 % fat free); 1/2 white onion (chopped); 1 package taco seasoning (or use our homemade taco seasoning); 8 corn tortillas; olive oil; Salt; Freshly Ground Black Pepper; 1 head romaine or iceberg lettuce (chopped); 1 14 oz can whole corn (drained); 1 15 oz can black beans (rinsed and drained); 1 avocado (cut into bite-size pieces); 2 tomatoes (seeded and chopped); 4 oz low-fat grated cheddar cheese or Mexican Blend; 505 chopped green chile (optional); Salsa (Optional); Low-Calorie Ranch Dressing (optional)

Make a Skinny Taco Salad with baked tortilla strips. This taco salad plate is a no shell taco salad. Enjoy a Mexican Salad bowl with fewer carbs and fats.

Skinny Taco Salad, Mexican Salad Recipes, best taco salad

Eating healthy should be easy, delicious and pleasing not only to the eye but to the palate. We are sure you are like us and don’t wish to give up the foods you love to be healthier. This skinny taco salad is gorgeous and has an abundance of flavor but without the fat and calories. This Mexican Salad bowl does away with shell and adds tortilla strips on top.

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Did you know that a Taco Salad from most Mexican Food Restaurants has almost 1200 calories? Of course, that deliciously fried taco shell probably adds much. But we have a better idea to enjoy the best tacos salad but we are topping it with baked tortilla strips.

This Skinny No Shell Taco Salad is healthier than the original and we believe is one of the best taco salad recipes. This taco salad plate include baked tortilla strips, avocado, low-fat cheese, black beans, and salsa.

How to Make Skinny Taco Salad:

Scroll down to see the Printable Recipe

Start your Skinny Taco salad by browning ground beef in a large skillet. We love using this Mix N’ Chop to break up the meat as it’s cooking. It makes it so much quicker and easier. Drain and place back in the skillet, add taco seasoning and water and cook until water is evaporated. Remove from heat.

For your skinny taco salad, use corn tortillas for a crunchy topping. To make them, cut all 8 tortillas in half horizontally then cut into strips vertically. It’s easier to do two or four at a time.

Place tortilla strips on a cooking sheet, drizzle with olive oil and liberally salt and pepper. Bake in a 425-degree oven for about 7 minutes turning halfway in between.

Remove from the oven and drain on a plate lined with a paper towel. These will add a delicious flavor to our Mexican taco salad.

Assembling your no shell taco salad

Assemble your no shell taco salad by adding lettuce on the place, top with the seasoned taco meat, black beans, corn. Add the chopped tomatoes and avocados.

Top this skinny taco salad with the baked tortilla strips and low-fat cheese blend. Serve with low-fat ranch dressing, chopped green chile or salsa if you desire. These toppings on this Mexican Salad bowl add all the flavor needed to make you forget that you are eating a little healthier!

If you enjoyed this Mexican Salad Bowl then:

Click HERE to save this No Shell Taco Salad Plate to Pinterest

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