Healthy 10 minute taco salad

Healthy taco salad: loaded with veggies, lean beef and beans, it doesn't skimp on taste or crunch yet takes less than 10 minutes to prepare. 

National Salad Month may be behind us, but you'd never know it if you're eating dinner at Casa de Ninj.

I think it's the change in the weather and the arrival of fresh produce (well, some) at the local farm markets. It makes me want to cram in as much fresh veg as I can.

Yet, I am still The Meatasaurus, which means that many of my favorite salads include a healthy portion of protein as well as crisp, crunchy veg.

And this 10-minute taco salad is no exception. Plus, it gets its protein boost from a mixture of super-lean ground beef and black beans.

And yes, it takes less than 10 minutes to assemble this whole taco salad. Ten minutes! Everyone has 10 minutes to prepare dinner! Are you psyched now?

My favorite secret weapon here is fresh, store-bought pico de gallo (always readily available in the refrigerated section of the produce area). Because while preparing your own pico de gallo (I use Shared Appetite's awesome recipe) is easy, on some busy weeknights, every single minute counts. Am I right?

Also, you don't have to sacrifice the crunch of tortillas just because you're eating healthier (you know The Ninj wouldn't treat you that way): instead of piling on the calories with a tortilla bowl, just crumble a small handful of tortilla chips on top of the finished salad.

And I don't know about you but most salads are extra awesome when they include a little cheese (come on ... really ... what ISN'T better with a little cheese?). Which is why I think you'll really dig the extra spiciness of the hot habanero cheddar cheese from Cabot that I included in this taco salad.

Especially fitting since we just transitioned out of May's National Salad Month into June's National Dairy Month.

Yay cheese!

Are you ga-ga for salads this time of year as I am? And are you lovin' the idea of this quick, easy and healthy taco salad? Leave a comment: The Ninj wants to know.

Healthy 10 Minute Taco Salad

(adapted from Cooking Light)

Ingredients:
1/4 cup reduced-fat plain Greek yogurt
1-2 teaspoons sauce from a can of chipotle chiles in adobo sauce
3/4 pound lean ground beef (I used 93% lean)
1 15-ounce can no-salt-added black beans, rinsed and drained
1 1/2 cups pico de gallo, divided
1/4 cup sliced green onion
1 avocado, diced
1 romaine lettuce heart, thinly sliced
4 ounces Cabot Hot Habanero or other spicy cheddar cheese, shredded
white corn tortilla chips (for serving)

Directions:
In a small bowl, whisk together the yogurt and adobo sauce and set aside.

Heat a large non-stick pan over medium-high heat and add the ground beef, sauteing about 5 minutes or until browned, crumbling with a spoon. Stir in 1/2 cup pico de gallo, green onion and black beans; continue to cook for another 3-5 minutes or until thoroughly heated.

In a large bowl combine the beef mixture, remaining pico de gallo, avocado, lettuce and cheese. Add the yogurt dressing and toss gently to coat. Serve each portion of salad topped with a small handful of crushed tortilla chips.

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