Taco Salad
Seasoned lean ground beef and sautéed bell pepper, onion, garlic, and cilantro piled over crisp chopped romaine with fresh avocado, salsa, jalapeños, and a dollop of plain Greek yogurt instead of sour cream. All the flavors of taco night in a bowl — no shell, no guilt, no compromise on taste.
- Beef & Vegetables
- 1 lb 93% lean ground beef
- 1 large green bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- 1 tsp olive oil
- 1 packet taco seasoning
- 1 tsp cumin
- Salad Base
- 1 head romaine lettuce, chopped
- 1 avocado, sliced
- — lime wedges (to finish)
- Toppings
- — salsa (optional)
- — plain Greek yogurt (in place of sour cream)
- — sliced jalapeños (optional)
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1
Sauté the vegetables
Heat the olive oil in a large skillet over medium heat. Add the sliced bell pepper, red onion, and garlic. Add the chopped cilantro and sauté for 5–6 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Transfer to a bowl and set aside.
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2
Brown the beef
In the same skillet over medium-high heat, add the ground beef. Cook, breaking it apart, for 6–7 minutes until fully browned. Add the taco seasoning and cumin and stir to coat. Cook for 1 more minute to let the spices bloom into the meat. Drain any excess fat.
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3
Assemble the salad
Divide the chopped romaine between bowls. Layer the seasoned ground beef and sautéed vegetables over the lettuce. Add sliced avocado, then pile on your toppings — salsa, a generous dollop of plain Greek yogurt, and jalapeños if desired. Finish with a squeeze of fresh lime juice over everything and serve immediately.
- Greek yogurt over sour cream: A generous dollop of plain Greek yogurt is a direct sour cream substitute that most people genuinely can't tell apart once it hits the warm taco meat — it adds protein rather than fat and is the WeightWise standard throughout this collection.
- Lime juice is the finishing move: A squeeze of fresh lime over the assembled salad brightens every element — the beef, the avocado, the salsa, and the lettuce all benefit from it. Don't skip it.
- Let the meat cool slightly before plating: Piping hot taco meat wilts romaine almost immediately — letting it rest for 2 minutes off the heat before layering keeps the lettuce crisp throughout the meal.
- Swap the protein: This salad works equally well with ground turkey, shredded Southwest Chicken, or diced grilled chicken breast in place of the ground beef — same seasoning, same assembly.
- Make it a bowl: Add cauliflower rice as the base underneath the romaine for a heartier meal that stretches the recipe to 6 servings while keeping it completely on plan.