10-Minute Dinner: Taco Salad

You can have Taco Night and still get abs. This Zero Belly Cookbook recipe is only 312 calories.

It's dinner time, and you're tired. The boss has been on a rampage, the kids are on a permanent sugar high, and the commute home made The Odyssey look like a bike ride in the park. Cooking dinner for yourself feels like a Everest-level challenge; heck, some nights you just want someone to come and spoon the food directly into your mouth. That's why these recipes are going to save your life.

While it may seem easier just to throw everyone in the car and head to Chili's, that's not a healthy long-term solution: A recent study from Spanish researchers determined that your risk of becoming overweight increases 33 percent from eating just two meals a week at a restaurant. And dinners are by far the heaviest of all restaurant meals. In the new Zero Belly Cookbook, we've created a combination of meals that can be cooked primarily ahead of time; others that you can whip up in no time after a long day of work; and still others that will take advantage of a long, luxurious day of foodie indulgence. These hearty meals will have you looking forward to dinner all day long.

Taco Salad

Serves: 4
Cook time: 10 minutes


Olive oil spray
1 lb extra lean ground beef (at least 90%)
2 tbsp Mexican Spice Blend (see below)
1 head iceberg lettuce, chopped into 1 inch cubes
1 cup salsa (Newman's Own is a good brand)
½ cup guacamole (Wholly Guacamole is a good brand)


• Heat a large skillet sprayed with olive oil over medium high heat, and add the ground beef. Use a rubber spatula or a wooden spoon to break up the ground beef to small pieces until browned. Add the Mexican Spice Blend to the pan and mix well. Turn off heat, and use a slotted spoon to transfer the beef to a plate covered in paper towels to drain any excess fat.
• Divide the chopped iceberg lettuce among four plates, and top each salad with ¼ of the spicy beef.
• Top with ¼ cup salsa and 2 tablespoons guacamole.

Per serving: 312 calories/ 17 g fat/ 14 g carbs/ 5 g fiber/ 25 g protein

To make the Mexican Spice Blend

2½ tbsp chili powder
1 tsp kosher salt
4 tsp paprika
2 tsp ground cumin
4 tsp onion powder
4 tsp garlic powder
Mix spices in a small bowl to combine.
Store in a BPA-free glass jar out of direct sunlight for up to 1 month.

Recipes courtesy of The Zero Belly Cookbook. Blast fat with 150+ recipes from top chefs—click here to buy it today!

David Zinczenko
Dave is a globally recognized expert in health, fitness, nutrition, and weight loss and is the #1 New York Times bestselling author of 25 books in 15 languages. Read more
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