The Better Taco Salad

15 Minutes

RatingDifficultyBeginner

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

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Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 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

1

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.

2

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.

3

Top with Avocado Dressing. Garnish with remaining cheddar cheese and green onion.

4

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.

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

Directions

1

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.

2

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.

3

Top with Avocado Dressing. Garnish with remaining cheddar cheese and green onion.

4

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.

The Better Taco Salad
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