The Better Taco Salad

By doodanger

Ingredients

• Dressing:
• 1 onion chopped
• 2 cloves garlic minced
• 1 lb.(500g.) extra lean ground beef
• 1 1/2 tsp. (7 ml.) chili powder
• pinch salt
• 2 tomatoes, chopped
• shredded iceburg lettuce ( approx. 1/2 head)
• 3/4 c. (175ml.) shredded cheddar
• 1 can (19 oz./540ml.) kidney beans, drained and rinsed
• 1 ripe avocado
• 1 green onion, thinly sliced
• 1/4 c (50ml.) water
• 2 tbsp. (30ml.) fresh lime juice
• 2 tbsp. (30ml.) low fat sour cream
• 1/4 tsp. (1ml.) salt

Details

Servings 8

Preparation

Step 1

Stirfry onion and garlic, ground beef, chilipowder, and salt in large nonstick skillet over medium high heat for 8-10 minutes or until beef is browned and completely cooked. Drain if necessary; set aside.

Layer the chopped tomatoes,in shallow 12c (3l) glass bowl. Follow with a layer of shredded iceburg lettuce, cooked ground beef mixture, shredded cheddar cheese, and kidney beans. Top with avocado dressing. Garnish with additional shredded cheddar and slice green onion.


Avocado dressing:

Mash avocado, peeled and pitted with potato peeler until smooth. Stir in green onion, water,lime juice, sour cream and salt.