Creamy Salsa Taco Salad Bowl

Ingredients

• 4 ounces 93/7 lean ground beef, weighed raw
• 1 cup Taylor Farms Chipotle Ranch Chopped Salad Kit, prepared without the ranch dressing or tortilla strips
• 1/2 cup chopped tomatoes
• 2 tablespoons chopped red onion
• 1 tablespoon diced avocado
• 2 tablespoons chopped fresh cilantro
• 1/2 cup Daisy 4% cottage cheese
• 2 tablespoons Texas Texas salsa
• 1 teaspoon McCormick taco seasoning
• 2 to 4 tablespoons water, as needed for the lean ground beef

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Instructions

1. Cook the ground beef in a skillet over medium-high heat, breaking it into small crumbles as it browns.
2. Sprinkle the beef with the taco seasoning. If the lean beef looks dry, add 2 to 4 tablespoons of water and continue cooking until the seasoning coats the beef and most of the water has cooked away.
3. Blend the cottage cheese until completely smooth, then stir in the salsa with a fork to make the creamy salsa dressing.
4. Add the Chipotle Ranch salad mix to a large bowl, leaving out the ranch dressing and tortilla strips.
5. Top with the seasoned beef, tomatoes, red onion, avocado, and cilantro.
6. Spoon the creamy salsa dressing over the salad, toss lightly, and serve.

40/400 Notes

• A splash of water helps very lean ground beef stay juicy without adding extra oil.
• Blend the cottage cheese by itself first so the dressing turns smooth and creamy, then stir in the salsa.
• Leaving out the packaged ranch and tortilla strips creates room for the homemade high-protein dressing and avocado.
• Nutrition is approximate and may vary with current salad kit, beef, cottage cheese, and salsa labels.