Low-Carb Taco Salad Without the Added Fat

A healthy, low-carb taco salad featuring lean ground beef, fresh vegetables, and fat-free cheese. Perfect for a nutritious lunch or dinner without the guilt.

american

mexican

Nutrition

Provides high protein from lean beef and fat-free cheese while being low in carbohydrates and saturated fat, with added vitamins and fiber from fresh vegetables.

calories	600 kcal
energy	2510 kJ
protein	60 g
total fat	23 g
saturated fat	6 g
trans fat	0 g
polyunsaturated fat	4 g
monounsaturated fat	10 g
cholesterol	140 mg
carbohydrate	18 g
sugars	9 g
dietary fibre	8 g
sodium	900 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeLow CarbLow FatHigh ProteinNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchsaladmain courselight mealtacosquick & easystovetop

Low-Carb Taco Salad Without the Added Fat

Verywell Fit (Team Verywell Fit)

2

Name: Low-Carb Taco Salad Without the Added Fat — Tasty Bites
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 pound Lean Ground Beef (85% to 89% lean); 1 tablespoon Chili Powder; Salt And Pepper (to taste); 8 Green Onions (chopped with white and green parts separated); 1 head Romaine Lettuce (chopped); 1 medium Tomato (chopped); 1 Avocado (diced); 1 4-ounce can Sliced Olives; 1.5 cup Grated Fat-free Cheese (cheddar, Monterey Jack, or a combination); 0.5 cup Yogurt (fat-free Greek or plain); 0.5 cup Salsa

servings

0

per serve

0

minutes

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Get started

Ingredients

1 pound Lean Ground Beef 85% to 89% lean

1 tablespoon Chili Powder

Salt And Pepper to taste

8 Green Onions chopped with white and green parts separated

1 head Romaine Lettuce chopped

1 medium Tomato chopped

1 Avocado diced

1 4-ounce can Sliced Olives

1.5 cup Grated Fat-free Cheese cheddar, Monterey Jack, or a combination

0.5 cup Yogurt fat-free Greek or plain

0.5 cup Salsa

Equipment

Knife

Cutting board

Skillet

Large salad bowl

Instructions

Cook beef in a skillet with chili powder, the white part of onions, and salt and pepper. Once cooked, cover the pan if you prefer the beef warm when added to the salad; if you'd like it chilled, place it in the refrigerator until ready to assemble the salad.

In a large salad bowl, mix the green onion, lettuce, tomato, avocado, and olives, if using. Add the meat and cheese and gently toss them together—top with dollops of yogurt and salsa, or place in serving bowls to pass at the table.