makes 4 servings · prep time: 15 minutes (not including time to make taco meat)

Taco salad is one of the meals that I eat the most; I never get tired of it. The great thing about taco salad is that there are no rules. You can use any type of lettuce or cheese you have on hand. You can even make the taco meat with ground turkey or ground chicken. I also love to throw leftover veggies on top.

ingredients

• 1 head iceberg lettuce, cut into 4 wedges
• 1 pound cooked taco seasoned ground beef (see tips, here)
• 1 cup shredded sharp cheddar cheese
• ½ cup sliced black olives
• ½ cup halved cherry tomatoes
• 1 medium avocado, peeled, pitted, and sliced
• Torn fresh cilantro, for garnish (optional)
• Avocado Ranch Dressing (here), for serving (optional)

directions

1. Top each iceberg wedge with one-quarter each of the taco meat, cheese, olives, tomatoes, and avocado slices.
2. Garnish with cilantro, if desired, and serve with the dressing, if using.
3. tips: For quick-and-easy meal prep, I always prepare salad toppings and keep them in glass containers in the refrigerator, sort of like a mini salad bar.
4. Also, when I make taco meat, I usually cook 2 to 3 pounds at a time and freeze some for later.
5. These two tips alone save me massive amounts of time in the kitchen.

Optional dressing not included:

CALORIES: 395 | FAT: 27 g | PROTEIN: 31 g | TOTAL CARBS: 10 g | DIETARY FIBER: 4.5 g | NET CARBS: 5.5 g