Taco Salad
Each Taco Salad serving contains 30g protein and 498 calories, batching 6 portions with quick stovetop prep for lunch meal prep. The balanced macro split supports muscle recovery while keeping calories moderate for sustained fat loss. Build this once on prep day to streamline your midday nutrition through the week.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •90/10 Ground Beef(454g)
90% lean ground beef. Good middle-ground for flavor and macros.
- •Taco Seasoning, Packet (E.G. Old El Paso)(60g)
Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.
- •¼ cup salsa
- •Lettuce, Romaine
- •Mexican Blend Cheese(180g)
- •Yellow Onion(60g)
- •Beans, Black, Canned, Drained
- •Corn, Sweet, Canned, Drained(240g)
- •Cilantro, Fresh(60g)
- •Avocado
- •Tortilla Strips, Fried, Salted
- •Pumpkin Seeds, Roasted, Salted(80g)
- •Sour Cream(240g)
Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.
- •Taco Seasoning, Packet (E.G. Old El Paso)(15g)
Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.
- •Lime Juice, Fresh(15g)
- •⅓ cup salsa
- •JalapeñO Pepper(30g)
- •Cilantro, Fresh(60g)
- •Sea salt
Instructions
- 1Heat the olive oil in a large skillet over medium-high heat. Once the oil is glistening, add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Add the 4 tablespoons of taco seasoning, ¼ cup salsa, and 2 to 4 tablespoons of water. Stir to combine and cook until slightly thickened, 2 to 3 more minutes. Remove from the heat and let cool for 5 to 10 minutes.
- 2In the base of a food processor, combine the sour cream, 1 tablespoon taco seasoning, the lime juice, ⅓ cup salsa, the jalapeño, and cilantro. Pulse until nearly smooth. Season to taste with salt and pulse again.
- 3In a large serving bowl, toss the romaine, taco meat, cheese, red onion, black beans, corn, and cilantro with the desired amount of dressing until fully combined. Top with avocado, tortilla strips, and pumpkin seeds before serving.
Nutrition — Per Serving
498
calories
30g
protein
35g
fat
- Carbohydrates
- 19g
- Saturated fat
- 14.3g
- Sodium
- 1118 mg
- Dietary fiber
- 2.5g
6 servings per batch · ~252g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Taco Salad have per serving?
Each serving contains 30g of protein at 498 calories total. The macro split is 35g fat and 19g carbs, making this a high-fat, moderate-carb option for tracking purposes.
How long does Taco Salad take to prep?
This quick prep recipe yields 6 servings, so you can batch-prep nearly a week's worth of lunches in one stovetop session. Total active time is minimal despite the serving volume.
Is Taco Salad good for fat loss?
At 498 calories with 30g protein per serving, this salad works for fat loss phases when paired with calorie tracking and portion control. The higher fat content (35g) provides satiety on a calorie deficit, though carbs remain minimal at 19g.
