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The Better Taco Salad

This pretty layered salad is a lighter version than the traditional taco salads that are made with corn chips.
This recipe makes 6 servings.

Preparation: 15 minutes
Cook: 15 minutes

Ingredients

  • 1 chopped onion
  • 2 minced cloves of garlic
  • 1 lb (454 g) Canadian Extra Lean Ground beef Round*
  • 1-1/2 tsp (7 mL) chili powder
  • 1 pinch salt
  • 2 tomatoes, chopped
  • 1/2 head iceberg lettuce, shredded
  • 1 can (19 oz/540 ml) kidney beans, drained and rinsed
  • 1 cup (250 mL) light-style Cheddar cheese, shredded
  • 1 green onion, sliced
  • 1 avocado, peeled and pitted
  • 1 green onion, thinly sliced
  • 1/4 cup (50 mL) water
  • 2 tbsp (25 mL) lime juice
  • 2 tbsp (25 mL) low-fat sour cream
  • 1/4 tsp (1 mL) salt

Directions

  • Stir-fry onion, garlic, Extra Lean Ground Beef, chilli powder and pinch of salt in large non-stick skillet over medium-high heat for 8 to 10 minutes or until beef is browned and completely cooked. Drain if necessary; set aside.
  • Layer tomatoes in shallow 12 cup (3 L) glass bowl. Follow with a layer of lettuce, cooked ground beef mixture, 3/4 cup (175 mL) cheese and kidney beans.
  • Top with Avocado Dressing. Garnish with remaining cheddar cheese and green onion.
  • Avocado Dressing: Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth. Stir in 1 green onion, thinly sliced, 1/4 cup (50 mL) water, 2 tbsp (30 mL) EACH fresh lime juice, low-fat sour cream and 1/4 tsp (1 mL) salt.

*Other Options: Extra Lean Ground Beef Sirloin or Extra Lean Ground Beef

Source: The Beef Information Centre

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