Low Fat Taco Salad Recipes

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LOW-FAT TACO SALAD

Super-tasty taco salad without any guilt. The fat-free cottage cheese, flavored with restaurant-style taco sauce, serves as a fat-free creamy dressing. Delish!

Provided by Food Tourist

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 9



Low-Fat Taco Salad image

Steps:

  • Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
  • Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.

Nutrition Facts : Calories 687 calories, Carbohydrate 49.1 g, Cholesterol 16.1 mg, Fat 14.9 g, Fiber 9.7 g, Protein 80.1 g, SaturatedFat 1 g, Sodium 3464.9 mg, Sugar 25.3 g

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

LOW FAT TACO SALAD

This is a recipe I used on Weight Watchers. It actually tastes really good! 256 calories, 6 grams of fat, 6 grams of fiber

Provided by ShaniRage

Categories     Very Low Carbs

Time 7m

Yield 2 serving(s)

Number Of Ingredients 5



Low Fat Taco Salad image

Steps:

  • Heat turkey chili in microwave for 2 minutes, stirring halfway through.
  • Spoon half of turkey chili onto tossed salad.
  • Top with cheese.

Nutrition Facts : Calories 89.3, Fat 5, SaturatedFat 3, Cholesterol 14.8, Sodium 148.2, Carbohydrate 6.4, Fiber 2.8, Sugar 1.8, Protein 6.5

15 ounces canned turkey chili
6 cups tossed salad greens, with
tomatoes, and
onion
1/4 cup low fat shredded cheddar cheese

LOW FAT TACO SALAD

I love taco salad, but hate the calories involved! This is a healthy, fresh alternative that works out to 4 WWers points if you use the 4% lean ground beef

Provided by MsTeechur

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Low Fat Taco Salad image

Steps:

  • Chop or tear lettuce.
  • Cut tomatoes (or use cherry or grape) and onions.
  • Toss with lettuce.
  • Saute pepper, onions, and garlic in water.
  • Add beef and cook until almost done.
  • Add beans with juice.
  • Add spices and heat through.
  • Mix together salsa and fat free sour cream in a separate bowl.
  • Cut tortillas into triangles.
  • Spray with Pam on one side and sprinkle with a little salt or spices.
  • Bake in 400 degree oven until crisp.
  • Turn and brown on other side.
  • Arrange salad on plate.
  • Top with the meat and bean mixture.
  • Arrange chips around the sides.
  • Top with the salsa and sour cream mixture.

Nutrition Facts : Calories 305.1, Fat 7.9, SaturatedFat 2.9, Cholesterol 40, Sodium 809, Carbohydrate 38.5, Fiber 8.8, Sugar 8.4, Protein 22.3

8 cups lettuce
1 (15 ounce) can kidney beans
1/4 cup chopped onion
2 garlic cloves
1 teaspoon cumin
1 medium tomatoes
1 dried chipotle chile
2 teaspoons chili powder
1 cup salsa
1/2 cup fat free sour cream
1 tablespoon cilantro
8 ounces 4% lean ground beef
4 small corn tortillas

SKINNY TACO SALAD

75% less sat fat • 61% less fat • 60% more fiber than the original recipe. Don't miss out on south-of-the-border favorites--treat yourself to Taco Salad done light.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13



Skinny Taco Salad image

Steps:

  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
  • Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 50 mg, Fiber 10 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 5 g, TransFat 0 g

1 lb extra lean (at least 90%) ground beef
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
12 cups torn romaine or iceberg lettuce
1 can (15 oz) Progresso™ pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4 cup Muir Glen™ organic salsa (any variety)
3/4 cup fat-free sour cream
3 oz tortilla chips

LOW-CARB "TACOS"

This is a great low-carb alternative to your standard homemade tacos. I love Mexican food and wasn't willing to part with tacos after starting my low-carb diet. This always satisfies my craving.

Provided by Sarah

Categories     Salad     Taco Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10



Low-Carb

Steps:

  • Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.
  • Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 16.3 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 12.5 g, Sodium 1061.9 mg, Sugar 4.9 g

1 ½ pounds ground beef
1 onion, diced
½ (4 ounce) can diced jalapeno peppers
1 (1 ounce) package taco seasoning mix
2 cups shredded lettuce
1 tomato, chopped
½ cup shredded reduced-fat Cheddar cheese
¼ cup salsa
¼ cup low-fat sour cream
1 avocado - peeled, pitted, and sliced

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