I love to cook for other people. Food is my love language. So last night I made dinner for my friend Alana as a token of gratitude for letting me stay at her house while I was in transition to a new living situation (friends don’t let friends live out of their car!).
So nothing says thank you like tacos. Right? But instead of plain ole tacos, I casseroled it and made a taco pie, the ultimate comfort food. But that’s another blog for another day.
All that to say, I was craving tacos today. I fixed that craving with a yummy, fresh, chipotle taco salad - a healthier alternative to tacos.
Ordering a taco salad at a restaurant isn’t any healthier than a burger. So greasy and salty. Making your own taco salad at home is the way to go. You can use lean beef, low sodium seasoning, little cheese, low fat dressing and fresh ingredients.
Briannas Homestyle Chipotle Cheddar Dressing was key!
Chipotle taco salad
Ingredients: (makes 6-8 servings)
1 pound lean ground beef
1 cup salsa
1 package taco seasoning
½ cup lite sour cream
8 cups chopped butter lettuce (or iceberg)
2 cups frozen corn & black beans (southwestern mix)
crushed tortilla chips
shredded Mexican cheese blend
Briannas Homestyle Cheddar Chipotle Dressing
Brown the beef in a skillet over medium high heat and drain. Return to skillet and add taco seasoning, salsa, frozen corn & beans, and sour cream. Stir and let simmer. Combine lettuce, tomatoes and avocado in a large bowl. For each serving, assemble lettuce mixture, meat mixture, shredded cheese and tortilla chips. Drizzle 1 tbsp of chipotle dressing on top. Enjoy!