Cabbage Taco Salad with No-Salt-Added Blue Corn Chips

HEALTHY SPICY CABBAGE TACO SALAD WITH NO-SALT-ADDED BLUE CORN CHIPS!

My family enjoys this beautiful nutritious salad every single week. It’s my husband’s specialty, and Mom, who lives with us now, and I love having him prepare it and serve it to us.

It’s an opportunity to create a plate of healthy veggies and spice them up with the fiery flavor of our favorite salsa and hot sauce.

The cabbage is crunchy and super healthy, the black beans are loaded with nutrients, the avocado gives you healthy fat, the tomatoes are rich in lycopene and the lean ground beef is good quality protein. All contributing to make one spectacular real food meal.

No-salt-added makes the blue corn chips a little healthier, just don’t go overboard with them. The sour cream and the shredded cheese are optional if you’re watching that extra fat, but we all feel that the black olives are required for our taco salad.

THE HEALTHY SPICY INGREDIENTS!

Prepare the Ground Beef: Brown 1/2 lb. ground beef in a saucepan with a splash of oil, then add 1/2 cup of the salsa and a tablespoon of hot sauce and stir, then let it simmer. The salsa is a shortcut for me, since it has fresh onions and garlic already chopped up in it.

Note: I used ground beef from my freezer pantry, so I skipped the “brown the ground beef” step. I keep pre-cooked meat of different varieties in my freezer for quick healthy meals.

Prepare the Black Beans: Add the black beans to another saucepan, add 1/4 cup of the salsa, a dash of hot sauce, stir and let simmer.

Prepare the Toppings: First, chop the cabbage into bit-sized pieces. Second, slice the grape tomatoes in half. Third, slice the avocado into beautiful slices. Fourth, slice the olives. Fifth, put some of the salsa, the sour cream and the shredded cheese into small bowls.

This recipe should make four servings, so divide the ingredients by four.

On a dinner plate, start by spreading a layer of the chopped cabbage and then using a slotted spoon to drain the beans, spread a light layer over the cabbage.

Next, sprinkle a few of the black olives over the beans. Then, with the slotted spoon, spread a quarter of the ground beef over the olives. Drop about six of the tomato halves over the beef and then decorate with the avocado slices.

If you don’t mind the extra fat, sprinkle a little of the shredded cheese on the top of the salad and drop a dollop of sour cream on top of that.

Last, place a few of the blue corn chips around the edge of the plate, use them in moderation. Sprinkle with a little hot sauce and spoon on a little extra salsa if you want more heat.

ENJOY THIS BEAUTIFUL SALAD!!

Cabbage is impressive as an antioxidant as well as an anti-inflammatory, and it’s also an excellent source of Vitamin C.

Visit the world’s healthiest foods website for all the wonderful benefits of raw cabbage.

Cabbage Taco Salad with No-Salt-Added Blue Corn Chips

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    Prep Time: 15 Minutes     Cook Time: 15 Minutes     Yield: 4 Servings


    Ingredients

      • 1/2 Lb. Lean Ground Beef (I Use Good Quality Locally Grown Lean Ground Beef)
      • 1 Cup Black Beans (I Use Eden Organic Black Beans, No Salt Added, BPA Free Can)
      • 3/4 Cup Salsa, Plus Extra for Serving (I Use Fresh Wildwood Emerald Valley Kitchen Organic Salsa, It’s the Best)
      • 1 Tablespoon Hot Sauce
      • 2 Cups of Cabbage, Chopped
      • 1/2 Cup Grape Tomatoes, Sliced in Half
      • 1 Medium Avocado, Sliced
      • 1/2 Cup Pitted Black Olives, Sliced (365 Brand is Ferrous Gluconate Free)
      • 1/2 Cup Four Cheese Blend Shredded Cheese (Check the Ingredient List for Unwanted Additives)
      • 1/2 Cup Sour Cream (Cultured Cream Only, No Additives)
      • 1 Cup of Blue Corn Chips (I Use Garden of Eatin’ Organic No Salt Added)

    Note: I used ground beef from my freezer pantry, so I skipped the “brown the ground beef” step below. I keep pre-cooked meat of different varieties in my freezer for quick healthy meals.

    Preparation 

    1. Brown 1/2 lb. ground beef in a saucepan with a splash of oil.
    2. Add 1/2 cup of the salsa and a tablespoon of hot sauce and stir, then let simmer. The salsa is a shortcut for me, since it has fresh onions and garlic in it.
    3. Add the black beans to another saucepan, add 1/4 cup of the salsa, a dash of hot sauce, stir and let simmer.
    4. Chop the cabbage into bit-sized pieces.
    5. Slice the grape tomatoes in half.
    6. Slice the avocado into beautiful slices.
    7.  Slice the olives.
    8. Put some salsa, the sour cream and the shredded cheese into small bowls.
    9. This recipe should make four servings, so divide the ingredients by four.
    10. On a dinner plate, start by spreading a layer of the chopped cabbage.
    11. Then using a slotted spoon to drain the beans, spread a light layer over the cabbage.
    12. Sprinkle a few of the black olives over the beans.
    13. With the slotted spoon, spread a quarter of the ground beef over the olives.
    14. Drop about six of the tomato halves over the beef and then decorate with the avocado slices.
    15. If you don’t mind the extra fat, sprinkle a little of the shredded cheese on the top of the salad and drop a dollop of sour cream on top of that.
    16. Place a few of the blue corn chips around the edge of the plate, use them in moderation.
    17. Sprinkle with a little hot sauce and spoon on a little extra salsa if you want more heat.

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