Make a Canadian Meal
- Recipe Directory
The Better Taco Salad
|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|
|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.