This post has been recently updated on 5/11/20. I updated the recipe and added the total number of servings because some comments below thought this whole salad was for 1 person. I am not sponsored by Mrs. Dash, but I just really love their low sodium seasoning packets, especially taco. Taco Salads are one of my favorite meals to have for lunch, and they can be adjusted to suit any diet that you are doing. Whether that be WW, Low Carb, Whole 30, or Keto. This salad can also be adjusted to fit a low sodium diet and that is how I originally made this Taco Salad way back when I first wrote this post. A beef taco salad at Taco Bell has 1440 mg of sodium per serving for one whole salad. Chipotle has roughly the same amount of sodium in their taco salads well. By making your own taco salads at home and paying attention to how much salad dressing you use, you can easily cut back on the amount of sodium for a taco salad. This taco salad has way less sodium in it than your average restaurant does, only 550 mg! Just think of all the extra sodium you consume in a day by ordering take out food. It’s crazy how quickly those numbers can add up!
Daily Sodium Intake:
From CDC website: Based on their guidelines an average American should consume less than 2,300 milligrams (mg) of sodium per day as part of a healthy eating pattern. Adults eat way more sodium than they should—an average of more than 3,400 mg each day!
Ingredients List
Want to know why I used a certain ingredient or looking for substitutions? Check out this section. Ground Beef - Ground beef is my go-to for Taco salad recipes. I like using either 93% lean or 96% ground beef. They can be found at any regular grocery store but Wal-Mart and Aldi are two main ones I can think of where to find this beef. If you are worried about cholesterol levels ground chicken or ground turkey can be used. Lettuce - Romaine or Iceberg Tomatoes - Roma or Beef Steak Black Beans and Corn - great additions to any taco salad. Look for cans labeled Low Sodium on them. Scallions - green onions have a more mild taste which I prefer over yellow or red onions Cheese - Not much cheese is needed for the taco salad. Use common sense and do not add a ton of cheese or else that will add even more sodium to the Taco Salad. Fat-Free Cheddar gets a bad rap for not melting but it is great on top of taco salads. Cheddar (mild, medium or sharp), Colby Jack, or Mexican cheese blend work well for potato skins. Dressing - I measure my salad dressing amounts when adding them to a taco salad. If you go heavy on the salad dressing it will add on a lot of extra sodium.
How to make Taco Salad
Brown the ground beef and drain any leftover fat. Add in the seasoning spice packet and ¾ cup of water. Let simmer until the beef has thickened up.While the beef is getting brown, chop the salad, tomatoes, and scallions and prep all the rest of the ingredients.Top the salad with cheese and dressing (measure according to the packages and bottles). See Ingredients list in the post for even more great additional toppings you can add to your taco salad.
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