Taco Salad

1

In a Blender combine the yogurt, lime juice, cumin, ⅛ teaspoon cumin,¼ teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper and 4 Tablespoons fresh cilantro. Blend until smooth and slowly add 1-2 Tbsp of cold water if needed.

2

In a skillet on medium heat add your olive oil and beef. Cook until browned and cooked through, drain any excess fat from the pan and add your remaining spices and continue to cook until spices are fragrant. Set aside until read to assemble your salads.

3

Layer lettuce among individual plates. Top each with chips, beef mixture, cheese, tomatoes, radishes, avocado, red onion and a drizzle of the dressing. Add chopped cilantro on top and serve immediately.

4

Notes: You may substitute a leaner ground meat like Turkey or chicken if you wish. Skip the spice. If you’re not a fan of spicy food, feel free to leave out the jalapeño and chili powder. Make it ahead. If you prep the components ahead of time and store them separately, this recipe is a great choice for a make-ahead lunch. Assemble the salad in the morning, and toss on the dressing and the avocado right before you’re ready to eat!