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 meatless ground beef crumbles
1 Can (15 oz.) kidney beans	Drain 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 lettuce	Wash, trim and shred lettuce
1 onion	Washed, peeled and diced
8 Ounces Light Cheddar or Monterey Jack cheese, shredded	For vegan: use vegan
1 Avocado, (optional)	Wash, peel, remove seed and cube
1 Bag (12 oz.)  Baked tortilla chips, broken (no lard)
1 Bottle (8oz.) Light French, Ranch or Italian salad dressing	For vegan: use vegan dressing
Hot Sauce to taste
1 Large Tomato	Washed, trimmed and diced

Directions:

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