Taco Salad

I could eat tacos every night – it’s one of my favorite meals. Sometimes I like to get rid of the carbs and turn it into a taco salad with iceberg lettuce, or with lettuce wraps. No dressing needed here as it’s just mild salsa, sour cream, and mashed avocado mixed together. It’s a great meal that gets protein, veggies, and greens in!

Ingredients:

• 5-10 Grape Tomatoes
• 1/2 small red onion, sliced thin
• 1 Can Black Beans
• 1 Package 90% Ground Beef
• 1 Can Sliced Olives
• 1 Jalapeno – Halved & Sliced
• 1 Avocado
• 2 Big Spoonfuls of Sour Cream (Sorry – I don’t do the ounce thing)
• 2 Big Spoonfuls of Mild Salsa
• 1/2 Iceberg Lettuce Chopped
• 1 Scallion Chopped
• 2 TSP Cumin
• 2 TSP Chili Powder

Directions:

1. Heat a sauté pan with 1 TSP Canola Oil until hot and add ground beef
2. Drain the fat of the ground beef when it’s browned, then add 2 TSP Cumin, 2 TSP Chili Powder, 1 TBS Black Pepper, 1 TBS Salt, and 1/3 cup of water and stir
3. Simmer until the water has evaporated and the ground beef is mixed with the spiced – set aside.
4. In a large bowl, add the chopped iceberg lettuce
5. Add Tomatoes, Red Onion, Black Beans, Jalapeños, Olives
6. In a small bowl, mash the avocado and add 1 tsp salt – mix
7. Add salsa, sour cream, and avocado to the middle of the bowl on top of the lettuce
8. Top with scallions
9. Mix and serve.