Slimmed-Down Taco Salad

This fresh and flavorful salad is a lighter twist on a classic favorite, perfect for a quick and satisfying meal. Packed with vibrant veggies and lean protein, it’s a delicious way to enjoy all the taco flavors without the extra calories.

Tips For Better Flavor

Use lean ground turkey or chicken for a lower-fat protein option.
Warm the taco seasoning in a dry pan before adding it to the meat to enhance the flavor.
Toast the tortilla chips lightly in the oven for extra crunch without extra oil.

Ingredients 0/9

1 tablespoon light olive oil 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes 1 (12 ounce) package vegetarian ground beef crumbles (such as MorningStar Farms® Griller's Recipe Crumbles®) 1 (1 ounce) package taco seasoning 6 cups shredded lettuce 2 cups non-fat cottage cheese 1 cup shredded non-fat cheddar cheese 2 tablespoons taco sauce, or to taste

Why This Recipe Is So Tasty

This salad is a fresh and healthy twist on a classic favorite. It’s packed with vibrant flavors and textures but keeps the calories low. Perfect for a quick lunch or a light dinner that doesn’t sacrifice taste.

Step 1

Gently heat some olive oil in a skillet over medium-high heat. Toss in the garlic and cook it until it smells amazing and softens up a bit, about 2 minutes. Then add the diced tomatoes, vegetarian ground beef crumbles, and taco seasoning. Let everything cook together, stirring occasionally, until the tomatoes break down and everything is heated through—this should take around 10 minutes.

Step 2

While that’s cooking, divide the lettuce between two bowls. Once the tomato mixture is ready, spoon it over the lettuce. Add a good scoop of cottage cheese around the edges, then sprinkle shredded Cheddar on top. Finish it off with a drizzle of taco sauce, and you’re good to go!

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Ideas For Family Meals

Serve with a dollop of Greek yogurt instead of sour cream for a creamy texture with fewer calories. Add sliced avocado or a squeeze of fresh lime to brighten the flavors. A side of black beans or corn can make the meal more filling and colorful.

Storage Tips

Keep the salad components separate if possible, especially the tortilla chips, to avoid sogginess. Store the cooked meat and chopped vegetables in airtight containers in the fridge for up to 3 days. Assemble just before eating for the best texture and taste.