TACO er….. Monday?

Taco Tuesday, Taco Saturday, Taco breakfast, Taco dinner.  It all works! Tacos can be incorporated into any meal, for real.  Tacos, like many of my favorite foods, are easily adjusted to accommodate all of your favorite ingredients.  My version below happens to be in the form of a versatile salad with plentiful layers of textures, spice, and healthy good green stuff.  These can be made with any kind of ground meat- beef, pork, turkey, chicken, or even a delectable medley of two ground meats. I used ground beef below because, lets be honest, it’s real cheap and goes a long way.  I happened to use 80/20 so I drained a good amount. Its always a good idea to buy the leanest version (93/7)  but if you can’t, do your best to drain the fat after you have cooked the meat to remove some of that gnarly artery clogging junk…which my boyfriend may or may not have taken a sip of from a coffee mug while I continued to cook this meal. ANYWHO. Enjoy!

Taco Salad from The Healthy Bachelorette

Taco Salad Monday


  • Brown Rice                                1 cup dry
  • Ground beef                              1-2 lbs
  • Taco Seasoning                        2+ tbsp to your liking (I am partial to Trader Joes but any will do!)
  • Garlic                                         3 cloves
  • Red onion, small dice             1 each
  • Roma tomato, chopped          6 each
  • Avocado, peeled and diced    1 each
  • Lettuce of some sort                 a big fat hand-full per person (its bikini season hope ya know!)

Tortilla chips, crushed for garnish, and snacking of course

Serves 2 people with some leftovers!


1. Prepare your brown rice according to the directions on the package.

2. Place a nonstick pan on the stove and put the heat on low- medium. Chop up your garlic and half of the red onion and add to the pan, you do not need to add any oil to the pan.  Add your ground beef to the pan, turn the heat to medium,  and sauté.  Let it cook for a few minutes before adding your carefully selected taco seasoning to the pan. Allow the meat, garlic, and onions to cook all the way through until it is no longer pink.

3. While your meat is cooking, chop up your tomatoes and the second half of your onion. Any tomatoes will work by the way, this week I was on a budge’ so roma it is. Throw half of your newly diced tomatoes into the pan with the ground beef.  This will help enhance the flavor of the taco seasoning, NOM. Once it has cooked through, tip your pan slightly using a large spoon to hold the meat in place and  allow the extra fat/liquid to settle at the bottom, carefully drain it into a mug or bowl and allow to cool before throwing it out in the trash.

4. Gather a plate or bowl of your choice. Grab your handful of lettuce and make a nice pile on your dish. Top with 1 cup of your ground  beef tomato mixture and 1/2 cup of brown rice. Garnish with avocado, some of your leftover fresh tomato, and crushed chips!


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