Low Calorie Taco Salad Recipes

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
• Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.

Steps:

• Cook the Ground turkey in a stir-fry pan with the taco seasoning mix (make sure to figure out how much seasoning to use depending on how much meat you are actually cooking).
• Gently mix up the lettuce, tomato, salsa, honey mustard, dressing, and cheese together. You can add cayenne pepper into the mix, the more you put the hotter it will get -- pretty self explanatory haha.
• Enjoy :).

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
• Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.

Steps:

• Chop or tear lettuce.
• Cut tomatoes (or use cherry or grape) and onions.
• Toss with lettuce.
• Saute pepper, onions, and garlic in water.
• Add beef and cook until almost done.
• Add beans with juice.
• Add spices and heat through.
• Mix together salsa and fat free sour cream in a separate bowl.
• Cut tortillas into triangles.
• Spray with Pam on one side and sprinkle with a little salt or spices.
• Bake in 400 degree oven until crisp.
• Turn and brown on other side.
• Arrange salad on plate.
• Top with the meat and bean mixture.
• Arrange chips around the sides.
• Top with the salsa and sour cream mixture.