Taco Salad with Lean Beef, Beans and Yogurt Sauce

1. 1 Lean ground beefpack 500 g ≈ $5.50 100 g
2. 2 Canned red beanspack 400 g ≈ $1.10 60 g
3. 3 Canned sweet cornpack 340 g ≈ $1.00 30 g
4. 4 Romaine lettucepack 300 g ≈ $2.50 70 g
5. 5 Tomatoes≈ $4.67 per kg 80 g
6. 6 Red onion≈ $3.00 per kg 15 g
7. 7 Wheat tortillaspack 240 g ≈ $2.50 20 g
8. 8 Cheddarpack 200 g ≈ $2.70 15 g
9. 9 Greek yogurtpack 250 g ≈ $1.80 40 g
10. 10 Lime≈ $5.00 per kg 15 g
11. 11 Cilantropack 50 g ≈ $1.20 4 g
12. 12 Cumin 2 g
13. 13 Smoked paprika 2 g
14. 14 Garlic≈ $10.00 per kg 2 g
15. 15 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 375°F (190°C). Cut tortilla into triangles, arrange on a baking sheet, and toast 5–7 minutes until lightly golden and crisp.

2. Cook ground beef in a dry nonstick skillet over medium heat for 7–8 minutes, breaking it up with a spatula, until no longer pink. Stir in cumin, smoked paprika, minced garlic¹⁴, and salt; cook 1 more minute. Let cool 5 minutes.

3. Mix yogurt, lime¹⁰ juice, and a pinch of salt for the dressing.

4. Rinse beans and corn, then drain well. Slice romaine⁴ into strips, dice tomato⁵, thinly slice the red⁶ onion, and grate cheddar⁸.

5. Layer romaine⁴, beef, beans, corn, tomato⁵, and onion on a plate. Drizzle with dressing, sprinkle with cheese and cilantro¹¹, and add tortilla chips.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.