Taco Salad
Author: Vicki MacDonald
Prep time:
Cook time:
Total time:
Serves: 4-6
- Corn chips or tortilla chips, broken up - your flavour preference
- 1 pound lean ground beef or turkey
- Taco seasoning packet (or substitute cumin and chilli powder and onion salt)
- 1 head romaine - chopped
- 1 can black beans, rinsed and drained
- 1 can Mexican style corn, drained (optional)
- 1 ripe avocado, peeled, pitted and diced
- ½ to 1 cup shredded sharp cheddar
- ¼ cup thinly sliced green onions
- 2 cups cherry or grape tomatoes, halved
- For dressing:
- ½ cup salsa
- ½ cup nonfat plain Greek yogurt
- In a nonstick skillet, heat tsp of olive oil over medium heat
- Add ground meat, and onion salt to taste
- Break up with a spoon and cook until it is browned through
- Drain the fat
- Add taco seasoning and water according to packet instructions, and let simmer on low
- Cut romaine and place in large serving bowl
- Garnish with halved grape or plum tomatoes, black beans, avocado, green onion, corn, and shredded cheddar
- In a small bowl, prepare dressing by combining Greek yogurt and salsa
- Add meat over top and toss lightly to combine all ingredients
- Pour dressing and toss again
- At the last minute, too with the tortilla strips or crushed chips
- Serve immediately
Recipe by Simple Local Life at https://www.simplelocallife.com/taco-salad/
3.5.3240