Twisted Taco Salad

Serves 2-3 people. Ready in 15 mins.

Ingredients:

1 cup salsa

1 cup plain Greek yogurt or Skyr yogurt

1 lb lean ground beef (or ground turkey is my favourite)

1 can rinsed kidney beans

2 avocados, diced

1 large fistful of roughly chopped cilantro or parsley

1 head roughly shredded romaine lettuce

2 cups crushed corn chips (optional; adds a little crunch)

Taco seasoning:

2 tbsp chili powder

1 tbsp cumin

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder or onion salt

1 tsp pepper

Directions:

1. Fully cook meat in a frying pan. Mix in taco seasoning and beans on low heat. Warm for 5 mins.

2. Combine lettuce, avocado, cilantro, and corn chips (optional) in a large bowl.

3. Serve out lettuce mix (makes about 4 main dishes), top with meat mix.

4. Add ½ cup salsa and ¼ cup yogurt on top of each dish. Enjoy!

Note: If you’re looking to eat this later, cool the meat mix before adding it to the lettuce mix (to avoid wilting), and don’t add corn chips until ready to eat. It’s good with the meat mix cold or warm!