I’ve mentioned this idea, or a variation of it, in my Kale, Turkey and Black Bean Taco Filling post but it’s so good I had write about it again.
The idea is simple: Repurpose leftover taco meat (or any ground meat really) to make a warm, filling salad the next day.
I’m not sure what it is but the combination of ground meat and cabbage is a winner. It’s hearty yet light. If you are vegetarian, I’m sure soy crumbles would be very similar. Just add a little salsa for some extra flavor!
Here’s what I did for today’s lunch…
- 1/4 head of green cabbage, shredded (~200g)
- 4 oz leftover cooked taco meat
- 10 grape tomatoes, halved
- 1/2 oz (14g) fancy shredded Mexican cheese blend
- Fresh or dried cilantro for garnish
Heat a non-stick skillet over medium-high heat.
Layer in the cabbage, meat and tomatoes.
Let it cook for a minute before tossing.
Toss every minute or two until the cabbage wilts to your desired doneness and the taco meat warms through. I cook mine for 5 minutes max.
Pile on a plate, top with cheese and cilantro.
|Servings||Amt per Serving|
|375||16g||7g||old: 8||new: 9|