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A vibrant high protein taco salad with various fresh ingredients in a bowl.

Proven way to grow your high protein taco salad

This high-protein taco salad is a delicious and satisfying meal, packed with fresh ingredients and bold flavors. It's an excellent option for a healthy and quick dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • 6 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 15 oz canned black beans rinsed and drained
  • 1 cup shredded cheddar cheese
  • 0.5 cup salsa
Optional Toppings
  • 0.25 cup sour cream or Greek yogurt
  • 1 sliced avocado
  • 0.5 cup crushed tortilla chips

Equipment

  • large skillet
  • large bowl
  • spoon

Method
 

Prepare the Meat
  1. Brown the ground beef in a large skillet over medium-high heat, then drain any excess fat.
  2. Stir in the taco seasoning and cook according to package directions, typically for 5-7 minutes, until the meat is thoroughly cooked.
Assemble the Salad
  1. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and rinsed black beans.
  2. Add the cooked taco meat, shredded cheddar cheese, and salsa to the bowl.
  3. Toss all the ingredients gently until well combined, ensuring the dressing and toppings are evenly distributed.
Serve
  1. Divide the taco salad among four plates, making sure each serving has a good mix of ingredients.
  2. Optionally, garnish each serving with sour cream or Greek yogurt, sliced avocado, and crushed tortilla chips.

Notes

For a spicier kick, add a pinch of cayenne pepper to the ground beef. You can also substitute ground turkey or chicken for the beef. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days, though it is best served fresh to maintain lettuce crispness.