Healthy Beef and Bean Taco Salad

This vibrant taco salad packs a double punch of protein and fiber from lean beef and beans, keeping you full and satisfied with a lighter yogurt-based dressing.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/4 pound lean ground beef · 279 kcal in the whole recipe
• 1 1/2 teaspoons ground cumin (optional)
• 1 tablespoon chili powder
• 1 cup canned kidney or pinto beans, drained · 267 kcal in the whole recipe
• 1/2 head of lettuce, torn · 32 kcal in the whole recipe
• 1 small onion, diced · 26 kcal in the whole recipe
• 2 medium fresh tomatoes, cut up · 57 kcal in the whole recipe
• 1 can corn (15.2 oz), drained · 227 kcal in the whole recipe
• 1/2 cup cheddar cheese, shredded · 216 kcal in the whole recipe
• 2 cups light tortilla chips, broken · 250 kcal in the whole recipe
• 1/2 cup non-fat yogurt · 51 kcal in the whole recipe
• 1/2 cup chunky salsa · 37 kcal in the whole recipe

Method

1. Brown the ground beef in a skillet over medium heat, then drain any excess fat.

   

2. Stir the drained beans, cumin, and chili powder into the beef, heating until warmed through.

   

3. In a large bowl, toss together the torn lettuce, diced onion, chopped tomatoes, and drained corn.

   

4. In a small bowl, whisk together the non-fat yogurt and chunky salsa to create a creamy dressing.

   

5. Top the salad greens with the warm beef and bean mixture, sprinkle with shredded cheddar, and scatter broken tortilla chips over the top. Serve with the yogurt-salsa dressing on the side.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.