Taco Salad With Fresh Avocados And Greek Yogurt

20160818 190513 1 800x536

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!

20160818 190513 1 800x536
Yields8 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 2 Lbs. 90% lean Ground Beef (you can sub ground turkey or ground chicken if you prefer)
 1 Lb. Tortilla Chips
 2 Cups Salsa (I prefer to make my own: 3 large tomatoes, diced; 1/2 sweet onion, minced; 1/2 lb. fresh cilantro, chopped, 1 small hot pepper (any, although I prefer my home grown cherry poppers); 1/4 cup lime juice: Mix all together.
 2 Ripe Avocados, peeled and cubed
 1 Large Green Pepper, cleaned and chopped
 1/2 Lb. Romaine Lettuce; washed, dried and torn into bite sized pieces
 1 Can Black Olives, cut into rings
 2 Tbsp. Chili Powder
 1 Tsp. Black Pepper
 1 Tsp. Cumin
 1/2 Sweet Onion, chopped
 1/4 Cup Dry Red Wine
1

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.

2
3

Cube avocados; cut in half lengthwise and twist to separate. Remove stone and peel. Cut into 1″ cubes.

4
5

Dice green pepper; drain olives and cut into rings. Wash, dry and tear romaine into bite sized pieces.

6

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

 2 Lbs. 90% lean Ground Beef (you can sub ground turkey or ground chicken if you prefer)
 1 Lb. Tortilla Chips
 2 Cups Salsa (I prefer to make my own: 3 large tomatoes, diced; 1/2 sweet onion, minced; 1/2 lb. fresh cilantro, chopped, 1 small hot pepper (any, although I prefer my home grown cherry poppers); 1/4 cup lime juice: Mix all together.
 2 Ripe Avocados, peeled and cubed
 1 Large Green Pepper, cleaned and chopped
 1/2 Lb. Romaine Lettuce; washed, dried and torn into bite sized pieces
 1 Can Black Olives, cut into rings
 2 Tbsp. Chili Powder
 1 Tsp. Black Pepper
 1 Tsp. Cumin
 1/2 Sweet Onion, chopped
 1/4 Cup Dry Red Wine

Directions

1

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.

2
3

Cube avocados; cut in half lengthwise and twist to separate. Remove stone and peel. Cut into 1″ cubes.

4
5

Dice green pepper; drain olives and cut into rings. Wash, dry and tear romaine into bite sized pieces.

6

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.

Taco Salad With Fresh Avocados And Greek Yogurt
Ultimate Italian Sausage Meatloaf

Ultimate Italian Sausage Meatloaf

20161018 194034 800x694

Chicken Veggie Stir Fry