Taco Salad Six Ways

Serves 4

2 cups shredded lettuce (we like romaine)

15 oz. can of any type of beans (I use organic black beans)

1/2 cup homemade or store-bought pico de gallo (Trader Joe’s has a good, compliant one!)

For the taco meat:

1 tablespoon olive oil

1 lb. organic, grass-fed ground beef (I get ours at Trader Joe’s)

2-3 teaspoons garlic powder

2-3 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon cayenne pepper (optional)

Salt, pepper and additional seasonings, to taste

For the guacamole:

2 small avocados

Juice of 1 lemon

1/2 small white onion, diced

2 tablespoons fresh cilantro, chopped

Salt and pepper, to taste


1. Place olive oil and ground beef in a skillet and sauté over medium heat, sprinkling with seasonings, and cooking until browned and cooked through, about 10 minutes.

2. Warm the beans in a small pot on the stove until heated through.

3. Prepare the guacamole by mixing all ingredients together in a medium bowl.

4. In wide, shallow bowls, assemble the taco salads, layering each with 1/2 cup lettuce, 1/2 cup drained beans, 4 oz. of ground beef, 1/4 cup guacamole and 2 tablespoons pico de gallo.


489 calories; 29.8 g fat (8.8 g saturated); 75 mg cholesterol; 859 mg sodium; 698 mg potassium; 28.9 g carbohydrates; 8.7 g fiber; 2.7 g sugar; 29.3 g protein; Vitamin A 66%; Vitamin C 41%; Calcium 10%; Iron 84%