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The Better Taco Salad

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

  • pinch salt

  • 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.

Avocado Dressing

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.


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