Maddy’s Go-To Taco Salad
This taco salad is a great recipe to double for leftovers when you have a busy week ahead! It’s also something you can easily customize to fit your taste preferences and dietary restrictions. The key is lots of veggies and protein!
•1lb. Ground meat (usually venison or turkey)
•Packet of taco seasoning/spices
•Plain Greek Yogurt
First, sauté the onions and peppers in a pan. When they are cooked to your liking, add the meat and cook in the same pan. When the meat is cooked add your spices and a little bit of water and let that simmer on low for about 5 minutes.
To start the salad, add the romaine and spinach to a bowl, place 1/3 of the meat and veggie combo right in the middle of the bed of greens. From here you can add any combination of vegetables, beans, fats, or even chips! Have fun with it and turn it into your own personalized taco salad.
This will get me through at least 3 meals for the week. When I get sick of taco salad, I will cook up some scrambled eggs and turn the same ingredients into a breakfast burrito!