cleanfreshcuisine 
Who said “fun food” can’t be fairly healthy food? And what food is more fun than a taco salad loaded with fresh tomato salsa, fresh avocados, fresh green peppers, romaine lettuce, freshly grated sharp cheddar and topped with healthy Greek yogurt? Taco salad is and has always been a favorite “fun” meal in our house! What I mean by that is everyone has a great time; cutting veggies, prepping, browning the ground beef and assembling the salad. What a great meal to have on a weekend evening while watching your favorite video or movie! This recipe makes a very large taco salad; if the appetites are smaller in your home or you are only preparing for a few, then cut the ingredients in half!
Brown ground beef in large skillet over medium high heat. Add the 1/2 cup chopped sweet onion. Add chili powder, cumin and pepper. Cook until beef is nicely browned and onion tender. Add red wine and lower heat to simmer while you prepare the salad.
Cube avocados; cut in half lengthwise and twist to separate. Remove stone and peel. Cut into 1″ cubes.
Dice green pepper; drain olives and cut into rings. Wash, dry and tear romaine into bite sized pieces.
Arrange chips on a large serving platter. Add romaine; browned meat; salsa, avocados, green peppers, and olives. Top with Greek yogurt and freshly grated cheddar cheese. This recipe serves 8-10.
Ingredients
Directions
Brown ground beef in large skillet over medium high heat. Add the 1/2 cup chopped sweet onion. Add chili powder, cumin and pepper. Cook until beef is nicely browned and onion tender. Add red wine and lower heat to simmer while you prepare the salad.
Cube avocados; cut in half lengthwise and twist to separate. Remove stone and peel. Cut into 1″ cubes.
Dice green pepper; drain olives and cut into rings. Wash, dry and tear romaine into bite sized pieces.
Arrange chips on a large serving platter. Add romaine; browned meat; salsa, avocados, green peppers, and olives. Top with Greek yogurt and freshly grated cheddar cheese. This recipe serves 8-10.
