Satisfy your Mexican food cravings but still keep to your diet with this Healthy Taco Salad recipe. It’s full of veggies and healthy stuff, but it’s still got that spicy Mexican feel.
All you need is:
2 leaves of cabbage
4 leaves of lettuce
2 cups of pico de gallo (store-bought or homemade, no matter)
light sour cream
ight shredded cheese
1/2 lb lean ground beef
1 packet taco seasoning
1 can whole black beans.
Notice there aren’t any tortilla shells or chips involved? That’s why I’ve added the cabbage – it gives it that extra crunch and almost fools your mouth into thinking you’ve got some crispy tortilla strips in there!
-Brown your lean beef in a skillet on medium. Follow the directions on the taco seasoning packet.
-Warm black beans in a bowl or on stovetop.
-Tear up the lettuce leaves. Split evenly onto two plates.
-Cut cabbage into thin strips. Put on top of lettuce pile.
-Cover lettuce/cabbage mix with large spoonful of black beans.
-Layer the meat, a small amount of cheese, a small dollop of sour cream, and a large pile of pico de gallo and cilantro on top
-Squeeze one lime over top of each plate.
Serve with a Skinnygirl Margarita (super low calorie) and ta-da! You’ve got an easy (and healthy) Mexican night.