Taco Salad

Low-Carb Taco Salad
Low-Carb Taco Salad. Renee Comet/Stockfood Creative/Getty Images
Total Time 30 min
Prep 30 min, Cook 0 min
Yield 5 Servings (313 calories 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.


  • 1 pound lean ground beef (85% to 89% lean)
  • 1 tablespoon chili powder
  • 8
  • green onions, chopped, white and green parts separated
  • Salt and pepper to taste
  • 1 head romaine
  • lettuce, chopped
  • 1 medium
  • tomato, chopped
  • 1
  • avocado, diced 
  • One small can (4 oz.) chopped or sliced ripe
  • olives (optional)
  • 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


  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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