Paleo Taco Salad with Plantain Chips

Craving Mexican food? This paleo ground beef taco salad is a healthy and delicious way to give in! Ready in 20 minutes and perfect for an easy meal prep!

Course Salad

Cuisine American, Mexican

Keyword paleo taco salad, taco salad

Prep Time 10

Cook Time 15

Total Time 25

Servings serving

Calories 480kcal

Author Kelli Shallal MPH RD

Ingredients

1 lb ground beef I get mine from Butcher Box
½ cup onion chopped
1 cup taco skillet sauce
2 bell peppers any color, chopped
4 cups romaine lettuce
1 cup salsa
40 plantain chips
1 avocado or ½ cup guacamole
Garnish with green onions

Instructions

Add ground beef and onion to a skillet on medium high. Sauté on the skillet until the ground beef is fully cooked (no longer pink.)
Add chopped bell peppers and skillet sauce, simmer for 5 minutes.
To make each salad layer: 1 cup romaine lettuce, ¼ of ground beef mixture, and ¼ cup salsa on top. Top with ¼ avocado or 2 tablespoons guacamole & 10 plantain chips.
Garnish with green onions.

Notes

If you want your bell peppers less crunchy, add the bell peppers to the skillet while ground beef is cooking.

Nutrition

Calories: 480kcal | Carbohydrates: 33g | Protein: 24g | Fat: 28g