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I know that Taco Salad can often be made with fatty ingredients (perfect for a Trim Healthy Mama S meal). But this one will be a little bit different. The recipe was inspired by one from my good friend that included Catalina dressing. It is so good! Want to give it a try?
Here are the ingredients needed.
1 lb. lean meat (we used grass-fed beef, but you could also use shredded chicken, ground turkey, or lean ground beef that has been rinsed in boiling water to remove the excess fat)
1 medium onion, chopped
3 garlic cloves, minced
8 oz. tomato sauce
2 cans of black beans (or a different bean if you prefer)
2-3 T. Apple Cider Vinegar (I use Bragg’s)
1 T. homemade Truvia, or a couple of pinches of Stevia (or 2 T. Honey if you are not using THM sweetener)
1 t. of each Real Salt and dried cilantro
1/2 t. of each cumin, chili powder, and paprika
a nice pinch of cayenne pepper
lettuce, Greek yogurt, tomatoes, or any other low-fat toppings
To prepare the salad, brown the meat with the onions and garlic on medium heat (unless you will need to rinse the meat…then you will need to brown them separately using just a little bit of oil). Add the following ingredients: tomato sauce, ACV, sweetener, salt, cilantro, cumin, chili powder, paprika, and cayenne. Then add in the beans. This mixture needs to simmer a bit to thicken up (about 20-30 minutes). If you need to serve it right away you can try adding about 1/2 tsp. of glucomannan powder (sprinkle it in while mixing…don’t dump it in).
To make it an E meal, serve it over a nice helping of lettuce or other greens. You can top it with some fresh tomatoes and a nice dollop of non-fat Greek yogurt. *To make the Greek yogurt taste more like sour cream I find it best to add a little bit of salt to it.*