| 11 | 20 | 575 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 1 |
| 2 cup | Lettuce, romaine (chopped) |
| 1/2 cup | Beef, ground, extra lean |
| 1 package | Taco seasoning mix, McCormick (or use homemade taco seasoning) |
| 1/2 cup | Salsa, ready-to-serve |
| 1/2 cup | Sweet yellow corn (cooked) |
| 1/2 cup chopped | Tomato |
| 1 medium pepper(s) | Orange bell pepper (diced) |
| 1 green onion (stem) | Green onion (sliced) |
| 1/4 cup cubes | Avocado |
| 2 tbsp | Greek yogurt, plain, 1% M.F. (optional) |
| 2 tbsp shredded | Cheddar cheese |
1. To prepare taco meat, set the stove to medium and brown the meat until it is no longer pink, stirring often (about 10 minutes).
2. Drain the excess fat and liquid and add 1 -2 tbsp of prepared taco seasoning. Stir until thoroughly coated.
3. To serve, measure ingredients on a plate, in order, and top your taco salad with desired options and add-ons.
Tip:
For a vegetarian option, substitute meat for 1 cup black beans that are rinsed, drained and sprinkled with 1/2 tsp taco seasoning.
Beef
is a great source of protein and vitamin B12 which is important for metabolism!
| Meat | 0.8 |
| Milk Alternative | 0.8 |
| Vegetables | 6.9 |
