YOUR SOLIN GENERATED RECIPE
Ground Beef Taco Salad with Broccoli and Cauliflower
A zesty and colorful taco salad featuring lean ground beef seasoned with classic taco spices, tossed with crisp broccoli and cauliflower, and finished with a creamy Greek yogurt dressing and a perfectly hard-boiled egg. This vibrant dish delivers a delightful harmony of textures and flavors while keeping your lunch light and protein-packed.
INGREDIENTS
3 ounces Lean Ground Beef (90% lean)
1 Large Egg, hard boiled
1 cup chopped Broccoli
1 cup chopped Cauliflower
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Taco Seasoning
PREPARATION
Heat a non-stick skillet over medium-high heat. Add the lean ground beef and break it up into small pieces.
Sprinkle in the taco seasoning and cook the beef until it is fully browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
While the beef is cooking, prepare the vegetables by chopping the broccoli and cauliflower into bite-sized florets.
Bring a small pot of water to a simmer and add the broccoli and cauliflower. Steam them lightly for 3-4 minutes until they are crisp-tender, then drain.
In a separate small pot, place the egg and cover with water. Bring to a boil and let it simmer for 9-10 minutes for a hard-boiled egg. Once done, cool under running water, peel, and slice.
For the dressing, combine the non-fat Greek yogurt with a pinch of additional taco seasoning if desired, stirring well.
Assemble the salad in a bowl by placing the steamed broccoli and cauliflower as the base. Top with the seasoned ground beef and sliced hard-boiled egg.
Drizzle the Greek yogurt dressing over the top. Toss lightly and serve immediately.