Make a Canadian Meal
- Recipe Directory
The Better Taco Salad
| onion, chopped | 1 | |
|---|---|---|
| cloves garlic, minced | 2 | |
| Canadian Extra Lean Ground Beef Round* | 1 lb | 500 g |
| chili powder | 1-1/2 tsp | 7 mL |
| pinch of salt | ||
| tomatoes, chopped | 2 | |
| iceberg lettuce, shredded | 1/2 head | |
| kidney beans, drained and rinsed | 1 can (19 oz) | 540 mL |
| light-style cheddar cheese, shredded | 1 cup | 250 mL |
| Avocado Dressing (recipe follows) | ||
| green onion, sliced | 1 |
This
pretty layered salad is a lighter version than the traditional taco
salads that are made with corn chips.
Prep: 15 minutes
Cooking: 15 minutes
1. Stir-fry onion, garlic, Extra Lean Ground Beef, chilli 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.
Makes 6 servings.