Taco Salad

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

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)

Directions

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
• Total Fat: 23 g
• Saturated Fat: 9 g
• Cholesterol: 61 mg
• Sodium: 328 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 19 g