Friday, June 1, 2012

Skinny Taco Salad

Taco salads can be so filling, but sometimes loaded with a lot heavy ingredients. This dish is the taco salad at it's core. Loaded with plenty of veggies and flavor - this taco salad is a hearty 1 pan meal that everyone can enjoy. Also the mixture of beans and ground beef makes it an affordable option for any family meal.

What keeps this taco salad skinny is omitting the fried taco shell they are normally served in, omitting heavy amount of oil used in the cooking process and adding any topping lightly. It's so easy to customize this meal to each person's liking. Having a variety of topping options can also make this into an awesome potluck meal (just double or triple the recipe). Top with any of your favorites - organic corn chips, cilantro, sour cream, fresh guacamole, organic shredded cheese, salsa, etc. With everyday pantry staples, this meal can be whipped up any night of the week.

Skinny Taco Salad

Cook Time: <25 minutes
Prep Time: <5 minutes
Serves: 4

1 tsp olive oil
1 small onion, diced
2 cloves of garlic, minced
salt and pepper to taste
3/4 lb of lean grass-fed ground beef
1 1/2 tsp of cumin
1 1/2 tsp of chili powder
couple splashes of hot sauce (optional)
1-15oz can of organic pinto beans, rinsed and drained
1-14.5oz can of diced tomatoes with chiles, do not drain
1/2 cup frozen chopped spinach

Head of romaine lettuce, rinsed well and leaves separated
1/2 cup of Monterrey Jack cheese, grated
2 tbsp fresh cilantro, minced

Heat the oil in a large skillet over medium heat.

Add the onion and garlic to the skillet. Season with salt and pepper to taste. Cook for about 5 minutes or until slightly softened. Place the onion mixture in a side bowl.

In the same pan, brown the ground beef until fully cooked. Crumble well and season with salt and pepper. Drain the fat.

Add the onion mixture back into the pan. Add the remaining ingredients and combine well. Cook for about 10 minutes, uncovered or until almost all of the liquid has evaporated.

Serve the mixture over a couple romaine hearts. Top with freshly grated cheese and cilantro.

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