Healthy Taco Salad

Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
4
Ready in
50 minutes

Ingredients

  • 3 (6-inch) gluten-free corn tortillas*
  • 1 1/4 tsp. paprika, divided
  • 3/4 lb. extra-lean ground beef
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. sea salt
  • 6 cups chopped iceberg lettuce
  • 3 Roma (plum) tomatoes, chopped
  • 1/2 cup chopped red onion
  • 1/2 cup gluten-free salsa*
  • 4 tbsp. nonfat Greek yogurt
  • Diced avocado (optional)

Directions

Prep Time
25 minutes
Cook Time
25 minutes
Ready in
50 minutes
  1. Preheat oven to 350°F. For the tortilla chips, cut each tortilla into 8 wedges and place on a baking sheet in a single layer. Coat wedges with nonstick cooking spray and sprinkle with 1/4 teaspoon of the paprika. Bake 15 minutes or until lightly browned and crisp; let cool.
  2. In a large nonstick skillet cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, cumin, garlic powder, salt, and remaining 1 teaspoon paprika; mix well. Stir in 1/2 cup water. Reduce heat; simmer 5 minutes or until water has evaporated, stirring occasionally.
  3. Place lettuce on 4 plates; top with beef, tomatoes, onion and tortilla chips. Top with salsa, yogurt and (if desired) avocado, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 172, Calories Fat 35, Total Fat 3g, Saturated Fat 1g, Cholesterol 39mg, Sodium 307mg, Carbohydrate 17g, Protein 16g
Serving Size1
Calories172
Calories Fat35
Calories (fat) extra20
Total Fat3g
Total Fat (extra)6
Saturated Fat1g
Saturated Fat (extra)8
Trans Fat0g
Cholesterol39mg
Cholesterol (extra)13
Sodium307mg
Sodium (extra)13
Potassium547mg
Carbohydrate17g
Carbohydrate (extra)6
Fiber4g
Fiber (extra)16
Sugars5g
Protein16g
Omega30g
Vitamin A860IU
Vitamin A (extra)17
Vitamin C9mg
Vitamin C (extra)16
Iron2mg
Iron (extra)13