Taco Salad
serves 4-6

Taco Salad

Taco Salad has all the flavor of a taco without the fuss of making the taco shells. This Taco Salad is made with homemade seasoning and a tangy salsa dressing.

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1 pound ground beef, turkey, or pork
1 tablespoon chili powder
1/2 tablespoon chopped fresh oregano
1-1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup water

6 cups chopped lettuce (iceberg, romaine, or green leafy)
1/4 cup chopped cilantro
1 can no-salt added black beans, drained
2 seeded chopped tomatoes
1/4 cup grated cheddar cheese
1 large (or 2 small) avocado
1/2 cup salsa
1/4 cup non-fat plain Greek style yogurt (or sour cream)
16 tortilla chips (optional)

1. Heat a large skillet over medium heat. Cook the ground meat stirring into small pieces until no longer pink. Drain if necessary.
2. In a small bowl, mix the chili powder, oregano, cumin, paprika, red pepper flakes, onion powder, garlic powder, and 1/4 cup water.
3. Add the seasoning to the cooked ground meat. Stir well and cook until all the liquid is gone.
4. In a large bowl, mix the lettuce and cilantro. Add the ground meat, beans, tomatoes, and cheese. Mix well.
5. Slice the avocado in half, remove the pit, and slice. Arrange the avocado slices on top of the salad.
6. Mix the yogurt and salsa together in a small bowl. 
7. Serve the dressing on top of the salad and add the tortillas if you wish.

• You can divide the salad onto 4 salad plates before arranging the avocados.

Based on 6 servings:  Calories 482,  Fat 14.3g,  Cholesterol 73mg,  Sodium 273mg
Carbohydrates 54.0g,  Fiber 14.4g,  Sugars 4.5g,  Protein 37.1g