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Taco Salad
This updated version of a family favorite is packed with fresh, healthy produce.
Ingredients:
12 oz. cooked ground beef with taco seasoning
1 cup Markon First Crop Tomatoes, chopped
4 Ready-Set-Serve Avocado Halves, chopped
1 cup low-fat sour cream
1/2 cup part-skim Cheddar cheese, shredded
1 cup Ready-Set-Serve Romaine Ribbons
Instructions:
Layer equal amounts of cooked taco meat (or vegetarian alternative), tomatoes, avocados, sour cream, cheese, and lettuce in individual serving bowls. Serve with fried tortilla chips or house-made baked yucca chips.
Meal Type:
Fall
Spring
Summer
Winter
Appetizers
Entrees
Gluten Free
Salads