Skinny Taco Salad

Craving the bold flavors of a classic taco salad without the guilt? This Skinny Taco Salad Plate swaps out the fried shell for crispy baked tortilla strips, piling on seasoned lean ground beef, fresh veggies, black beans, avocado, and low-fat cheese for a lighter, yet utterly delicious Mexican-inspired meal that’s as gorgeous as it is satisfying.

Course Main Course

Cuisine American, Mexican

Keyword Mexican Salad Recipes, Mexican Taco Salad, Skinny Taco Salad, Taco Salad Toppings

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 459kcal

Author Evelyn Osborn

Equipment

Large Skillet
Baking Sheet
Pizza Cutter optional or a sharp knife

Ingredients

1 pound lean ground beef 98 % fat free
½ 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 ounce can whole corn drained
1 15 ounce can black beans rinsed and drained
1 avocado cut into bite-size pieces
2 tomatoes seeded and chopped
4 ounce low-fat grated cheddar cheese or Mexican Blend
505 chopped green chile optional
Salsa Optional
Low-Calorie Ranch Dressing optional

Instructions

Preheat your oven to 425°F.
In a large skillet over medium-high heat, brown the ground beef with the diced onion. Break up the meat as it cooks (a tool like a Mix ‘n Chop works great for fine crumbles).
Drain any excess fat.Stir in the taco seasoning along with ⅓ cup water. Simmer for 2–3 minutes until the water is mostly absorbed, then remove from heat.
While the meat cooks, use a pizza cutter to slice the tortillas in half, then cut crosswise into thin strips.
Spread the tortilla strips in a single layer on a baking sheet. Lightly spray or drizzle with olive oil, then season with salt and freshly ground black pepper.
Bake for 4 minutes. Flip the strips and bake 3–4 more minutes, watching closely to prevent burning.
Remove from your oven and drain on a plate line with a paper towel. These will add a crunchy topping the your Mexican taco salad
Assemble the salad: Start with a bed of chopped lettuce on each plate. Spoon the seasoned taco meat into the center.
Scatter corn and black beans over the meat, then top with diced tomatoes and sliced or cubed avocado. Sprinkle with reduced-fat shredded cheese.
Finish with a generous handful of the crispy baked tortilla strips.
Serve immediately with your favorite salsa, green chile, or a light dressing (just check labels for hidden sugars or fats in bottled versions).

Nutrition