Low-Carb Taco Salad Recipe Without the Added Fat

Low-Carb Taco Salad
Renee Comet/Stockfood Creative/Getty Images

Nutrition Highlights (per serving)

Calories 313
Fat 15g
Carbs 16g
Protein 32g
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Nutrition Facts
Servings: 5 (2 cups each)
Amount per serving  
Calories 313
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 57mg 19%
Sodium 966mg 42%
Total Carbohydrate 16g 6%
Dietary Fiber 8g 29%
Total Sugars 4g  
Includes 0g Added Sugars 0%
Protein 32g  
Vitamin D 0mcg 0%
Calcium 466mg 36%
Iron 4mg 22%
Potassium 1038mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 30 min
Prep 30 min, Cook 0 min
Servings 5 (2 cups each)

Taco salad has been around a long time, and although we may think of it as healthy because it's called a salad, it's often loaded with calories and fat. If you leave out the tortilla chips or taco shell, however, and use fat-free cheese and swap plain yogurt for the sour cream, taco salad becomes a healthy, filling, and flavorful meal. 

This version is very easy to throw together when you don't feel like cooking, especially if you have the meat prepared ahead of time, or have it leftover from another meal such as ropa vieja. You can allow each person to dress their salad individually with yogurt and salsa, or you can offer a low-calorie/low-fat ranch dressing on the side.

Ingredients

  • 1 pound lean ground beef (85% to 89% lean)
  • 1 tablespoon chili powder
  • green onions, chopped, white and green parts separated
  • 1 head romaine 
  • lettuce, chopped
  • 1 medium 
  • tomato, chopped
  • 1
  • avocado, diced
  • 1 4-ounce can sliced olives
  • 1 1/2 cups grated fat-free cheese, Cheddar, Monterey Jack, or a combination
  • 1/2 cup fat-free Greek or plain yogurt
  • 1/2 cup salsa

Preparation

  1. Cook beef in a skillet with chili powder, 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 in the refrigerator until ready to assemble the salad. 
  2. In a large salad bowl, mix together the lettuce, tomato, avocado, green onion, and olives, if using. Add the meat and cheese and gently toss it together. Top with dollops of yogurt and salsa, or place in serving bowls to pass at the table.

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