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