Taco Salad

 

4 servings

30 minutes

Gluten-free

 

NUTRITION PER 1 SERVING 

454 calories

35p / 49c / 14f / 11g fiber

 

MFP ENTRY

DLD Taco Salad

 

INGREDIENTS

  • 400g (4 cups) romaine lettuce
  • 300g (3 cups) cherry tomatoes
  • 200g bell pepper
  • 284g (2 cups) jasmine rice
  • 470g black beans
  • 16oz 92/8 grass fed ground beef
  • 120g Bolthouse Farms cilantro avocado yogurt dressing

 

 

DIRECTIONS

  1. Spray a medium skillet with nonstick spray and heat over medium.
  2. Add ground beef, season to taste with seasoning of choice and cook until brown. Set it to the side.
  3. Bring water to boil for rice
  4. Cut up romaine lettuce, cherry tomatoes, and bell peppers.
  5. In a bowl, combine lettuce, cherry tomatoes, bell peppers, rice, black beans and ground beef. Top with taco sauce and Bolthouse dressing.
  6. Divide total ingredients into fourths (1/4 of the total equals 1 serving).
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