Taco Salad With Avacado Recipe
Summary
Preparation Time5 MinCooking Time9 Min
Ready In14 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
HealthyLow Carb
Ingredients
| Mixed salad greens - 6 cups, torn | ||
| Red beans | 1 Can (10oz), drained, rinsed | |
| Avocado - sliced and dipped in lemon juice | ||
| Tomatoes | 2 | |
| Ripe olives | 1/2 Cup (16 tbs), sliced | |
| Ground beef | 1 Pound | |
| Green olives | 1/4 Cup (16 tbs), chopped | |
| Canned Green chillies - 2-4 tbsp, diced | ||
| Taco sauce - 1 cup | ||
| Cheddar Cheese | 1 Cup (16 tbs) | |
| Corn chips | ||
Directions
MAKING
1. In a four quart salad bowl, place the beans, tomatoes, greens, oilves and avocado; cover and refrigerate till ready to serve
2. In a deep, one and a half quart casserole, crumble ground beef, add green onions and microwave at HIGH for five minutes until the meat is no longer pink and the onions turn soft
3. Drain the pan juices away, add in chillies and taco sauce and microwave on high for four minutes until it boils; pour it over the chilled salad and toss
SERVING
4. Garnish with cheese and corn chips and serve at once
1. In a four quart salad bowl, place the beans, tomatoes, greens, oilves and avocado; cover and refrigerate till ready to serve
2. In a deep, one and a half quart casserole, crumble ground beef, add green onions and microwave at HIGH for five minutes until the meat is no longer pink and the onions turn soft
3. Drain the pan juices away, add in chillies and taco sauce and microwave on high for four minutes until it boils; pour it over the chilled salad and toss
SERVING
4. Garnish with cheese and corn chips and serve at once
Chef
