Ingredients
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Taco Meat
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1 pound Ground Beef
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.5 Chopped Onion
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1 Teaspoons Cumin
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1.5 Teaspoons Paprika
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1 Tablespoon Garlic Powder
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1 Teaspoon Dried Oregano
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2 Tablespoons Olive Oil
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Salad
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1 Head Green Leaf Lettuce
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2 Tomatoes
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1 Onion
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.5 Bunch CilantroDivided
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1 Avocado
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2 Ounces Shredded Colby Jack Cheese
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1 Handful Crushed Tortilla Chips
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4 Ounces Ranch Dressing
Directions
- Cook Taco Meat: Heat olive oil in a pan over medium high heat until very hot. Add onion and saute until translucent. Add ground beef and cook for 2-3 minutes while stirring and chopping the meat into small pieces with your spoon. Add cumin, paprika, garlic powder and oregano and stir to combine. Once meat is fully cooked and there is no longer any pink, remove from heat and set aside to cool.
- Prepare Pico de Gallo: Dice tomatoes and onion and place into bowl. Chop cilantro into small pieces and add to bowl. Cut lime in half and juice both halves into bowl and mix everything together. Season with salt to taste.
- Prepare Ingredients: Clean and chop lettuce into 1/2 inch ribbons. Cut avocado into fourths and scoop out of shell. Take each fourth and slice thinly.
- Serving: Put an equal amount of lettuce into each of four bowls or containers. Top with equal amounts of meat, pico de gallo, avocado, cheese and tortilla chips. Serve with ranch or your favorite dressing.
Meal Prep Tip:
This salad keeps very well in the refrigerator for 2-3 days. Make sure you store the dressing in a separate container but otherwise, enjoy!
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