taco salad recipe

taco salad

prep time: 25 minutes
cook time: 25 minutes
ready in: 50 minutes

makes: 4 servings, 11 oz. each


  • 3 (6-inch) corn tortillas
  • 1 ¼ teaspoons paprika, divided
  • 3/4 lb. extra-lean ground beef
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 6 cups chopped iceberg lettuce
  • 3 Roma (plum) tomatoes, chopped
  • 1/2 cup chopped red onion
  • 1/2 cup salsa
  • 4 Tablespoons nonfat Greek yogurt
  • Diced avocado (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 350°F. For the tortilla chips, cut each tortilla into 8 wedges and place on a baking sheet in a single layer. Coat wedges with nonstick cooking spray and sprinkle with 1/4 teaspoon of the paprika. Bake 15 minutes or until lightly browned and crisp; let cool.
  2. In a large nonstick skillet cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, cumin, garlic powder, salt and remaining 1 teaspoon paprika; mix well. Stir in 1/2 cup water. Reduce heat; simmer 5 minutes or until water has evaporated, stirring occasionally.
  3. Place lettuce on 4 plates; top with beef, tomatoes, onion and tortilla chips. Top with salsa, yogurt and (if desired) avocado, and serve.

Per serving: 170 calories, 4g fat, 2g saturated fat, 40mg cholesterol, 305mg sodium, 17g carbohydrate, 4g fiber, 5g sugars, 17g protein