The Better Taco Salad

By EdieK

This pretty salad is a healthy alternative to the traditional nacho platter.

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(s) (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

Preparation

Step 1

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.

* 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.