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Iron-Rich Taco Salad

Serving Size

3-4

Ingredients

  • 1 medium onion, chopped
  • 1 lb ground beef
  • 1 packet of taco seasoning
  • 1 cup cooked beans (black beans or pinto beans), drained and rinsed
  • 6 cups lettuce, chopped (romaine, iceberg, or mixed greens)
  • 2 medium tomatoes, diced
  • 1 large avocado, diced
  • 1 cup shredded cheddar cheese
  • 1 cup tortilla chips, crushed
  • Optional: ¼ cup pumpkin seeds

Directions

  • Prepare the vegetables: Wash and chop the lettuce, then place it in a large serving bowl. Dice the tomatoes and avocado, setting them aside for later.
  • Cook the onions: In a large skillet over medium heat, sauté the chopped onions until softened, about 3–4 minutes.
  • Cook the meat: Add the ground beef to the skillet with the onions. Break it apart with a spatula and cook until browned and fully cooked through, about 7–8 minutes. Drain any excess fat if necessary.
  • Season and add beans: Stir in the taco seasoning, mixing well. Add the beans and cook for another 2–3 minutes, stirring occasionally, until the flavors combine. Remove from heat.
  • Assemble the salad: Divide the chopped lettuce into individual bowls, about 2-3 cups (or handfuls of greens) per bowl. Spoon the warm beef and bean mixture over the lettuce.
  • Top the salad: Add diced tomatoes, avocado, shredded cheddar cheese, crushed tortilla chips, and optional pumpkin seeds for added nutrients.
  • Serve and enjoy! Optional toppings like sour cream, guacamole, or salsa can be added based on preference.

Notes

Even more iron: Use an ancestral beef blend and add the pumpkin seeds! Gestational Diabetes: Omit the tortilla chips for less carbs. Extra Toppings: Sour cream, guacamole, and salsa are great optional additions.

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