Taco Salad with Avocado dressing

Ingredients taco salad:

1 onion chopped

2 cloves garlic, minced

1 lb (500) extra lean grounded beef

1-1/2 (7 ml) chili powder

A pinch of salt

2 tomatoes

1 iceberg lettuce

1 cans kidney beans

Stir-fry 1 onion chopped , 2 cloves garlic , minced, 1lb (500g) extra lean ground beef and 1 tsp of chili powder and pinch salt in a large nonstick pan over medium-high heat for 8-10 minutes or until beef is browned and completely cooked. Drain if necessary; set aside.

Layer 2 tomatoes, chopped, in shallow 12 cup (3L) glass bowl. Follow with a layer of shredded iceberg lettuce (approximately half head), cook ground beef mixture, > cup (175 ml) shredded light style cheddar cheese and 1 can (19 oz/540 ml) kidney beans drained and rinsed. Top with Avocado dressing (recipe follow) Garnish with additional shredded light-style cheddar cheese and sliced green onion.

Avocado dressing: Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth. Stir in 1 green onion , thinly sliced , 1/4 cup (50ml) water, 2 tbsp (30 ml) fresh lime juice, 2 tbsp (30ml) low-fat sour cream and salt to taste.

Per serving: 244 Calories, 22 g protein, 11g fat

Good source of iron and excellent source of zinc.

This recipe is from Healthy Living , Make it Beef.

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