Taco Salad

Portion Size: 1 cup lettuce, 1/2 cup ground beef/bean mixture, 1-2 tablespoons onion, cheese, avocado, chips, dressing and tomato. 

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 pound lean ground beef
1 can (15 oz.) kidney beansDrain liquid 
1 tablespoon Chili Powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes(optional)
¼ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 Head lettuceWash, trim and shred lettuce 
1 onion Washed, peeled and diced
8 ounces Light Cheddar or Monterey Jack cheese, shredded
1 Avocado, (optional)Wash, peel, remove seed and cube 
1 Bag (12 oz.)  Baked tortilla chips, broken
1 Bottle (8oz.) Light French, Ranch or Italian salad dressing
Hot Sauce to taste
1 Large Tomato Washed, trimmed and diced
For gluten free (GF): Use GF tortilla chips and GF dressing. . Check all ingredients to be sure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Sauté ground beef.  Drain fatInternal temperature should reach 165 degrees
2Add kidney beans and seasonings (chili powder, garlic powder, onion powder, red pepper flakes, dried oregano, paprika, cumin, salt and black pepper). Set aside. Heat through. 
3Toss lettuce, onion cheese, cubed avocado, and tortilla chips.
4Add ground beef and beans to salad
5Toss with dressing and hot sauce
6Garnish with avocado, tortillas chips and tomato slices. Serve immediately

Jacqueline Larson M.S., R.D.N. and Associates