The Better Taco Salad

Name: The Better Taco Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 onion, chopped; 2 cloves garlic, minced; 1 lb (500 g) Extra Lean Ground Beef; 1 ½ tsp (7 mL) chili powder; pinch salt; 2 tomatoes, chopped; ½ head iceberg lettuce, shredded; 1 cup (250 mL) light-style cheddar cheese, shredded; 19 oz (250 mL) can, kidney beans, drained and rinsed; Avocado Dressing (recipe follows); 1 green onion, sliced

in All Recipes, Favourites, Ground Beef, Salad Eating Well, Healthy Choice, In Season - Spring/Summer, Kid Friendly, Meals in 30 Minutes, Pot Luck

The Better Taco Salad

Prep Time: 15
Cook Time: 15
Total Time: 30
Serving: 6

Print Recipe

This pretty salad is a healthy alternative to the traditional nacho platter. Makes eight 1-1/2 cup (375 mL) servings.

Directions

Stir-fry onion, garlic, Extra Lean Ground Beef, chili 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.