A bowl of taco salad, with chips, an avocado and sour cream

Lunch, Dinner

Healthy Taco Salad With Cumin Lime Crema

By According to Elle

Time: 35 minutes Serves: 4

Ingredients

Cumin-Lime Crema

⅓ cup Darigold Original or Mexican Style Sour Cream
⅓ cup Darigold Plain Low Fat Yogurt
¾ teaspoon kosher salt
¾ teaspoon ground cumin
2 teaspoons fresh lime juice
Zest from 1 whole lime

For the beef & beans

8 ounces ground beef
⅓ cup water
1 cup canned black beans, with liquid
3-4 tablespoons taco seasoning

Salad

8-12 cups chopped romaine lettuce
2 medium roma tomatoes, deseeded and diced
¼ cup diced red onion
½ cup frozen corn, thawed
1 medium avocado, cubed
½ cup Darigold Shredded Medium Cheddar Cheese
4 ounces tortilla chips (about 40 total), whole or crumbled

Instructions

Make the crema. In a small bowl, whisk together the yogurt, sour cream, salt, ground cumin, lime juice and zest. Thin with water, 1-2 teaspoons at a time, to reach desired consistency. Serve immediately over the taco salad, or store in an airtight container in the refrigerator for up to 4 days.
Cook the beef and beans. Cook beef in a large skillet over medium-high heat, breaking up and stirring until browned, about 4-5 minutes. Stir in the water, black beans, and taco seasoning. Bring to a simmer and cook just until thickened, about 1-2 minutes. When done, cover and set aside.
Assemble the taco bowls. Divide the lettuce, tomatoes, onion, corn, avocado, shredded cheese, tortilla chips, and rice (if adding) into bowls. Add the ground beef and beans (about ½ cup per salad) and top each salad with 2-3 tablespoons cumin-lime crema. Mix well and enjoy.

Quesadilla served on a long square plate with cottage cheese and tomatoes

Time: 30M | Serves: 4

Cottage Cheese Quesadilla

A taco salad with a white dish surrounded by peppers, sour cream and a block of cheese

Time: 12M | Serves: 4

Avocado Topped Taco Salad

A small bowl of tomato soup displayed on a slab of wood with a brass spoon

Time: 30-40M | Serves: 4

Creamy Tomato Soup