Healthier Taco Salad

I created this dish so the kids could still enjoy one of their favorite foods, but with less fat and salt. It passed their taste-test with flying colors! Leftovers are great for school lunches.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 479 Calories

Ingredients

• ¾ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 pounds lean ground beef
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• ½ teaspoon cayenne pepper
• 1 medium onion, finely chopped
• 1 cup salsa, or to taste
• 1 ½ cups low-sodium tomato juice
• 2 tablespoons hot pepper sauce (such as Frank's RedHot®)
• 1 (14.5 ounce) package baked tortilla chips, or to taste
• 1 cup shredded reduced-fat Cheddar cheese, or to taste
• ⅓ head iceberg lettuce, shredded, or to taste

Recipe Instructions

Step 1

Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.

Step 2

Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.