• dallasodgers

Macho Taco Salad

Updated: Aug 6, 2019

This one will hit your macros, micros, and all the pleasure centres in the brain!

Serves 4-6


- 800 g Extra Lean Ground Beef

- 1 Head Iceberg Lettuce, sliced thinly

- 1 Orange Bell Pepper, sliced thinly

- 4 Radishes, sliced thinly

- 1 c. Cherry Tomatoes, halved

- 1 Cob of Corn, grilled

- 1-2 c. Tri-Colour Tortilla Strips or Chips (depending on preference for carb amount)

- 2-3 Tbsp Jalapenoes, from jar

- Juice of 1 Lime

- 2-3 Tbsp Salsa

- Bolthouse Farms Salsa Verde Avocado Dressing

Taco Seasoning:

-2 Tbsp Chili Powder

-1/4 tsp each of: Onion Powder, Garlic Powder, Cumin, Coriander, White Sugar, Salt, Pepper


1. Pull back husks of corn. Lightly olive oil and lightly season with taco seasoning (only use a small portion from ingredient list). Grill for 15-20 minutes until done to preference. Cut off cob once cooled. If you don't have time for this step feel free to just use thawed corn from frozen.

2. In a large frying pan over medium heat, cook ground beef until browned. Add the remaining taco seasoning and set aside.

3. In a large salad bowl combine all ingredients until evenly mixed.


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