Low Sodium Beef Taco Salad
Revamp your taco night with this vibrant Low Sodium Beef Taco Salad—a heart-healthy twist on a classic! This recipe combines lean ground beef seasoned with low sodium taco seasoning, fresh romaine lettuce, juicy cherry tomatoes, creamy avocado, and fiber-rich black beans for a nutritious and flavorful base. Sweet corn kernels and a sprinkle of fresh cilantro add bursts of color and zest, while low sodium shredded cheddar cheese and crunchy tortilla chips bring the perfect finishing touch. With simple preparation and bold flavors, this low sodium salad offers a satisfying meal in just 30 minutes. Perfect for those looking to enjoy a Tex-Mex favorite without compromising on taste or health, it's the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons low sodium taco seasoning
- 0.25 cup water
- 1 head romaine lettuce
- 1 cup cherry tomatoes
- 1 cup canned black beans (rinsed and drained)
- 1 cup sweet corn kernels
- 1 large avocado
- 1 whole lime
- 0.25 cup fresh cilantro
- 0.5 cup low sodium shredded cheddar cheese
- 1 cup low sodium tortilla chips
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Dice the onion and mince the garlic cloves.
Heat olive oil in a large non-stick skillet over medium heat.
Add the onion and garlic to the skillet and sauté for 2-3 minutes until fragrant.
Add the lean ground beef to the skillet and cook until browned, approximately 6-8 minutes. Use a spoon to break it into smaller pieces as it cooks.
Drain excess fat from the beef and return to skillet.
Stir in the low sodium taco seasoning and water. Mix well and let simmer for 2-3 minutes.
While the beef is cooking, chop the romaine lettuce and halve the cherry tomatoes.
Cut the avocado in half, remove the pit, and dice the avocado flesh. Squeeze lime over the avocado to prevent browning.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, and avocado.
Add the cooked beef mixture to the salad, tossing lightly to combine.
Sprinkle the salad with fresh cilantro, shredded cheddar cheese, and crushed tortilla chips.
Finish with a light sprinkle of black pepper.
Serve immediately and enjoy your low sodium beef taco salad!
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 32.5 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 884 mg | 68% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4127 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
