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