Healthy Mexican Taco Salad

Ready to add a healthy spin to Taco Tuesday? This clean eating recipe is a fan favorite. Easy to make and packed full of flavor you can't go wrong with these Healthy Mexican Tacos. Ingredients 1 ½ cup brown rice, quinoa or cauliflower rice 2 leaves Romaine lettuce 2 ½ tbsp olive oil 1 red onion, chopped 1 lb ground beef ½ cup napoletana sauce 1 tsp curry powder 1 pinch sea salt 2 carrots, chopped 1 basket cherry tomato, chopped 1 avocado, smashed Directions Step #1: Cook the brown rice (if using) according to the packet instructions. Set aside. Step #2: Cook the cauliflower rice (if using) by placing 1 head of cauliflower florets in a food processor. Blend until it forms a rice-like consistency. In a medium frying pan over medium heat, add 1 tbsp olive oil. Add the cauliflower rice and gently sauté it for 5-7, or until it's golden and toasted. Set aside. Step #3: Wash the lettuce and tear off individual lettuce leaves to use as tacos. Step #4: Heat 1 tbsp olive oil in a frying pan over medium heat. Add the chopped red onion and sauté for 2-3 minutes until it's cooked. Add the meat to the pan and break it up with a spoon. Continue to sauté until it is brown and cooked through. Step #5: Once the meat is cooked, add the remaining olive oil, Napoletana sauce, curry powder, and a pinch of sea salt, Sauté for 2-3 minutes, until combined. Remove from heat and set aside. Step #6: Place the lettuce cups on a serving plate and fill each cup with meat, chopped carrots, tomatoes, quinoa, or rice (if using). Top with smashed avocado.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step #1: Cook the brown rice (if using) according to the packet instructions. Set aside. Or cook the cauliflower rice by placing 1 head of cauliflower florets in a food processor. Blend until it forms a rice-like consistency. In a medium frying pan over medium heat, add 1 tbsp olive oil. Add the cauliflower rice and gently sauté it for 5-7, or until it's golden and toasted. Set aside. Step #2: Wash the lettuce and tear off individual lettuce leaves to use as tacos. Step #3: Heat 1 tbsp olive oil in a frying pan over medium heat. Add the chopped red onion and sauté for 2-3 minutes until it's cooked. Add the meat to the pan and break it up with a spoon. Continue to sauté until it is brown and cooked through. Step #4: Once the meat is cooked, add the remaining olive oil, Napoletana sauce, curry powder, and a pinch of sea salt, Sauté for 2-3 minutes, until combined. Remove from heat and set aside. Step #5: Place the lettuce cups on a serving plate and fill each cup with meat, chopped carrots, tomatoes, quinoa, or rice (if using). Top with smashed avocado.

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