Taco Salad

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(454g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Taco Seasoning, Packet (E.G. Old El Paso)(60g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  ¼ cup salsa
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  Lettuce, Romaine
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  Mexican Blend Cheese(180g)
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  Yellow Onion(60g)
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  Beans, Black, Canned, Drained
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  Corn, Sweet, Canned, Drained(240g)
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  Cilantro, Fresh(60g)
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  Avocado
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  Tortilla Strips, Fried, Salted
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  Pumpkin Seeds, Roasted, Salted(80g)
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  Sour Cream(240g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Taco Seasoning, Packet (E.G. Old El Paso)(15g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Lime Juice, Fresh(15g)
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  ⅓ cup salsa
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  JalapeñO Pepper(30g)
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  Cilantro, Fresh(60g)
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  Sea salt

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 7–8 minutes. Drain excess fat if needed.
2. 2Add the taco seasoning packet to the cooked beef and stir to coat evenly. Add 2–4 tablespoons of water and cook over medium heat for 2–3 minutes, stirring occasionally, until the mixture slightly thickens and the seasoning is fully incorporated. Remove from heat and let cool for 5 minutes.
3. 3While the beef cools, make the dressing: combine the sour cream, taco seasoning packet, fresh lime juice, jalapeño pepper, and cilantro in a food processor. Pulse until nearly smooth, about 30–45 seconds. Season to taste with salt and pulse once more until combined.
4. 4Dice the onion and jalapeño (if using extra for toppings), chop the fresh cilantro, pit and slice the avocado, and drain the canned black beans and corn.
5. 5Divide the romaine lettuce evenly among 6 airtight containers or bowls. Top each with an equal portion of the cooled taco meat, Mexican blend cheese, diced onion, black beans, and corn.
6. 6Drizzle each container with the lime-cilantro dressing and toss gently to combine. Cover and refrigerate until ready to serve.
7. 7Just before eating, top each salad with sliced avocado, fried tortilla strips, roasted pumpkin seeds, and fresh cilantro.