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Before you jump to Taco Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is now much more popular than it used to be and rightfully so. Poor diet is one factor in illnesses such as heart disease and hypertension which can place a drain on the economy. While we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, a lot of people believe that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. It is possible, however, to make some small changes that can start to make a good impact on our day-to-day eating habits.
You can get results without eliminating foods from your diet or make considerable changes right away. If you desire to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Sooner or later, you will probably discover that you will eat more and more healthy food as your taste buds become accustomed to the change. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate in the past.
Obviously, it’s not difficult to start incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to taco salad recipe. To cook taco salad you only need 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Taco Salad:
- Get 1 lb. Taco meat your favorite
- Provide 2 corn tortillas fried
- Use Cabbage thinly sliced
- You need Tomato
- Get Avocado
- Take Sharp cheddar cheese
- Use Plain Greek yogurt or sour cream
Steps to make Taco Salad:
- Cook the taco meat. My preference whether beef/chicken/pork/turkey is cumin heavy and spicy. When I make it out ground turkey I mix the spices in a food processor with oil, apple cider vinegar and taco bell mild sauce. Then I mix that into the turkey and let sit in the fridge for a minimum of an hour. When cooking I have the skillet on medium high to keep from getting that weird juicy white fat stuff and also use a can of green chilies.
- Fry the corn tortillas
- Slice the cabbage, tomatoes and avocados. I used cabbage in place of lettuce to make this more of a hearty dish plus I like the flavor combo. Also with it being extra filling you can skip refried beans, saving some dishes to do on a weeknight is also great!
- Load the bowl with the cabbage then top with the taco meat. This will lightly soften the cabbage. Load up the rest of the toppings and don't forget the fried tortilla on the side.
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly. What makes this taco salad so darn good is that it holds up to even the most elaborate restaurant So here's the very best dressing you can make for taco salad: a mixture of sour cream, salsa, lime juice. This Taco Salad recipe is made with ground beef, chopped lettuce and all your favorite toppings, including nacho-flavored Doritos tortilla chips! This Taco Salad recipe is the absolute best!
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