This pretty salad is a healthy alternative to the traditional nacho platter. Makes eight 1-1/2 cup (375 mL) servings.
MAKES 6 Servings - PREP TIME 15 min - COOK TIME 15 min - TOTAL TIME 30 min
1 onion, chopped
2 cloves garlic, minced
1 lb (500 g) Extra Lean Ground Beef
1 ½ tsp (7 mL) chili powder
2 tomatoes, chopped
½ head iceberg lettuce, shredded
1 cup (250 mL) light-style cheddar cheese, shredded
19 oz (250 mL) can, kidney beans, drained and rinsed
Avocado Dressing (recipe follows)
1 green onion, sliced
Stir-fry onion, garlic, Extra Lean Ground Beef, chili powder, and a pinch of salt in a large non-stick skillet over medium-high heat for 8 to 10 minutes or until beef is browned and completely cooked. Drain if necessary; set aside.
Layer tomatoes in a shallow 12 cup (3 L) glass bowl. Follow with a layer of lettuce, cooked ground beef mixture, 3/4 cup (175 mL) cheese, and kidney beans.
Top with Avocado Dressing. Garnish with remaining cheddar cheese and green onion.
Mash 1 ripe avocado, peeled and pitted, with a potato masher until smooth. Stir in 1 green onion, thinly sliced, 1/4 cup (50 mL) water, 2 tbsp (30 mL) EACH fresh lime juice, low-fat sour cream, and 1/4 tsp (1 mL) salt.
For the original recipe, click here.