Taco Salad

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 pound lean ground beef

1 ounce taco seasoning (1 packet, or 2 tablespoons homemade)

1 cup canned black beans (drained and rinsed, optional)

6 cups chopped romaine lettuce (or iceberg lettuce, chopped)

1 cup diced fresh tomatoes

1 cup shredded cheddar cheese

1 avocado (diced)

1 cup tortilla chips

½ cup salsa

½ cup sour cream

Dorothy Lynch

toppings as desired (olives, bell peppers, jalapenos, red or green onion)

Instructions

In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.

Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in beans.

Place the lettuce in a large salad bowl or divide over individual serving bowls. Top with the seasoned meat mixture, tomatoes, cheese, avocado, and desired toppings.

Top with tortilla chips, salsa, and sour cream.

Nutrition

• Calories: 360 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 9 g
• Cholestérol: 61 mg
• Sodium: 328 mg
• Glucides Totaux: 20 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 2 g
• Protéines: 19 g