Taco Ground Beef Salad
| 1 tsp (5 mL) | grated lime zest |
| 2 | green onions, thinly sliced |
| ¼ cup (50 mL) | sour cream |
| 1 | avocado, diced |
| 1 cup (250 mL) | shredded Cheddar cheese |
| 1 | tomato, chopped |
| 1 | can (19 oz/540 mL) red kidney beans, drained and rinsed |
| 2 cup (500 mL) | crumbled corn chips |
| 4 cup (1 L) | shredded lettuce |
| 1 tbsp (15 mL) | vegetable oil |
| 2 tbsp (30 mL) | salsa |
| ¼ cup (50 mL) | lime juice |
| ½ cup (125 mL) | olive oil |
| 1 lb (500 g) | Top Grass Lean Ground Beef |
| ½ tsp (2 mL) | EACH salt and pepper |
| 2 tsp (10 mL) | Cajun spice |
| 2 | cloves garlic, minced |
| 1 | onion, chopped |
- Heat oil in large non-stick skillet over medium-high heat; add onion, garlic, Cajun spice, salt and pepper. Cook until softened, about 4 minutes. Add beef and cook, breaking up with back of wooden spoon, until crumbly and cooked through, about 6 to 7 minutes. Drain and set aside.
- Combine olive oil, lime juice, salsa and lime zest; set aside.
- Divide lettuce equally among 8 dinner plates. Scatter corn chips, beans and tomatoes over top and drizzle each with dressing. Divide beef mixture among servings, scattering over salads. Top each with some of the cheese, avocado, sour cream and green onions.