Quick Taco Salad Recipe

This quick taco salad recipe provides 34g of protein per serving. As well as being tasty and satisfying it is also easy to make.

Quick Taco Salad Ingredients

• 1 tsp coconut oil
• 250g lean beef mince
• 2 tbsps tomato purée
• 100g tinned kidney beans, drained well
• 1 romaine lettuce, sliced
• 1 vine-ripened tomato, diced
• ½ a red or yellow bell-pepper, diced
• 1 ripe avocado, diced or sliced
• 1 tbsp Cheddar cheese, grated (use dairy free cheese if preferred) for the seasoning:
• 1-2 tsps hot chilli powder (depending on preference)
• ¾ tsp paprika
• ½ tsp garlic granules
• 1 tsp ground cumin
• ¼ tsp oregano
• ¼ tsp ground black pepper
• ½ tsp sea salt

Instructions

1. Mix the seasoning ingredients in a bowl.
2. Melt the oil in a large frying pan over a medium heat. Add the beef and cook for 3-4 minutes.
3. Use a wooden spoon to break it down into smaller pieces as it cooks.
4. Add 2 tsps of the seasoning and stir well. Cook for 1 minute or until the beef is thoroughly cooked. Taste test, and add more seasoning if required.
5. Add the tomato purée and kidney beans. Stir well and cook for 2 minutes or until heated throughout.
6. Divide the lettuce leaves between two serving bowls. Add the bell-pepper, tomato, avocado and cooked beef. Top with the grated cheese and serve.
7. Store any leftover beef in an airtight container and refrigerate for up to 3 days or freeze on same day. Store and leftover salad in an airtight container and refrigerate for up to 2 days.

The Details

• Serves 2
• Per serving:
  • 405 calories
  • 21g fat
  • 20g carbs
  • 34g protein

Enjoy!