Healthy Taco Salad
1 green bell pepper optional
2 medium fresh tomatoes
1.5 lbs extra lean ground beef 96% lean
1 packet Taco seasoning mild-medium
1 tbsp water
1 tsp chili powder
4 tbsp Salsa
1/4 tsp ground black pepper
1/2 Bag Tostitios baked scoops
1/2 tsp olive oil
1 red bell pepper
Gather up all of your ingredients. Wash and chop up veggies to small bite size pieces.
Put vegetables in a large bowl and mix with water, 1 tsp taco seasoning, chili powder, salsa, and black pepper. Coat pan with olive oil and then pour veggie mixture into deep pan/pot. Cook on medium heat for 15 minutes or until they reach desired texture, stirring frequently.
While this is cooking, spray another pan with pam and pour ground beef and remaining taco seasoning into pan. Cook on medium heat for 10 minutes or so until nice and brown. Stir frequently.
While everything is still cooking, chop/shred up lettuce of your choice. I use romaine most of the time, but iceberg is fine if you like the traditional style.
Sprinkle a layer of lettuce on a plate, top with the ground beef and veggies, finished with another scoop of salsa. I like a little crunch with my salad, so I use the baked tostitos. If you stay within a serving, this meal is still very low on the glycemic index.