High Protein Taco Salad

Ingredients

• 1 bag Mixed Greens (pre‑washed, about 5 oz, 50 calories per bag)
• 10 oz Lean Ground Beef (96 % lean, high protein)
• 28 g Mexican Style Shredded Cheese (2 % milkfat, shredded)
• 5 tbsp Pico de Gallo (store‑bought or homemade)
• 50 g Fat‑Free Greek Yogurt (acts as low‑calorie sour‑cream substitute)
• 1 packet Guacamole Packet (about 100 calories, pre‑portioned)
• 28 g Baked Tostitos (crushed, provides crunch; 120 calories)
• 2 tsp Taco Seasoning (store‑bought blend)
• 1 pinch Pink Himalayan Sea Salt (or any kosher salt)
• 1 pinch Garlic Powder
• 1 pinch Onion Powder
• 1 pinch Black Pepper
• 1 spray Avocado Oil Spray (zero‑calorie cooking spray)
• 2 tbsp Beef Broth (optional, adds moisture to lean meat)
• 30 g Cilantro Avocado Dressing (store‑bought, 40 calories per serving)

Instructions

1. Gather & Measure Ingredients

   Measure out all ingredients and place them within easy reach. Pre‑wash the greens if not already done.

   Time: PT3M

2. Cook the Ground Beef

   Heat the non‑stick skillet over high heat. Lightly coat with avocado oil spray, add the 10 oz of lean ground beef, and break it up. Sprinkle taco seasoning, salt, black pepper, garlic powder, and onion powder. Cook 3‑4 minutes, stirring, until browned. Reduce heat to low, add 2 tbsp beef broth, cover, and let simmer 2 minutes. Turn off the heat and let the meat sit in its juices.

   Time: PT7M

   Temperature: high then low

3. Prepare the Salad Base

   Place the mixed greens into the mixing bowl.

   Time: PT2M

4. Add Toppings & Dressing

   Evenly distribute the shredded cheese, pico de gallo, guacamole packet, crushed baked Tostitos, and the 50 g of fat‑free Greek yogurt over the greens. Drizzle the 30 g cilantro avocado dressing on top.

   Time: PT3M

5. Combine & Serve

   Add the warm seasoned beef to the bowl, toss gently so every bite gets meat, cheese, and dressing. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

791

Protein

81.7 g

Carbohydrates

45 g

Fat

30.8 g

Fiber

8 g

Ingredient Substitutions

• Instead of Mixed Greens: Baby spinach, Romaine lettuce
• Instead of Lean Ground Beef: Ground turkey (93 % lean), Ground chicken
• Instead of Mexican Style Shredded Cheese: Reduced‑fat cheddar, Monterey Jack
• Instead of Pico de Gallo: Fresh salsa, Diced tomatoes with cilantro
• Instead of Fat‑Free Greek Yogurt: Low‑fat cottage cheese, Non‑fat plain yogurt
• Instead of Guacamole Packet: Fresh mashed avocado, Avocado hummus
• Instead of Baked Tostitos: Baked tortilla chips, Corn chips
• Instead of Taco Seasoning: Homemade taco spice mix, Chili powder + cumin
• Instead of Pink Himalayan Sea Salt: Table salt, Sea salt
• Instead of Garlic Powder: Fresh minced garlic, Garlic granules
• Instead of Onion Powder: Finely diced onion, Shallot powder
• Instead of Black Pepper: White pepper, Ground cayenne (use less)
• Instead of Avocado Oil Spray: Cooking spray (canola), Olive oil spray
• Instead of Beef Broth: Water with a dash of soy sauce, Chicken broth
• Instead of Cilantro Avocado Dressing: Lime‑yogurt dressing, Light ranch

Equipment Needed

• Non‑Stick Skillet
• Mixing Bowl
• Measuring Spoons
• Spatula or Wooden Spoon
• Salad Tongs (optional)
• Plastic Bag and Rolling Pin (or mortar) (optional)

Critical Steps — Do Not Skip

• Cooking the lean ground beef with a splash of broth to prevent dryness.
• Adding the crushed baked Tostitos at the end to keep them crunchy.
• Using fat‑free Greek yogurt as a low‑calorie sour‑cream substitute.

Chef Tips from the Video

• Spray the pan with avocado oil spray for zero‑calorie cooking and a subtle avocado flavor.
• If you prefer extra heat, add a pinch of cayenne to the taco seasoning.
• For extra freshness, toss in a handful of chopped cilantro right before serving.

Troubleshooting

Storage

Refrigerator: Store cooked beef and dressing separate from greens for up to 3 days.

Freezer: Not recommended; salad texture degrades when frozen.

Room temperature: Can sit at room temperature for up to 2 hours if served immediately after assembly.

Make-Ahead Tips

• Cook a larger batch of seasoned ground beef and store in airtight containers for up to 3 days.
• Pre‑portion the greens and keep dressing separate until ready to eat.
• Crush Tostitos in a zip‑top bag; keep them in a sealed container to stay crunchy.

Frequently Asked Questions