Taco Salad

Taco Salad The trick to a delicious dinner salad is having a mixture of flavours and textures that will make each bite just a little different than the last.

Prep Time: 10 mins. | Cook Time: 20 mins.

8 oz fresh crimini Mushrooms 250 g
1 onion 1
1 tbsp canola oil 15 mL
1/2 lb lean ground beef 250 g
1 red pepper, chopped 1
2 tbsp Tex-Mex seasoning blend 30 mL
1 pkt Mushrooms Seasoning Blend xx g
2 tbsp tomato paste 30 mL
1 can diced tomatoes 498 mL
6 cups shredded lettuce 1.5 L
1/2 cup shredded Cheddar cheese 125 mL
1 avocado, chopped 1
1/4 cup sour cream (optional) 60 mL
1/4 cup chopped fresh cilantro 60 mL

Place the mushrooms and onion in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large nonstick skillet set over medium-high heat. Crumble in the ground beef. Cook for 5 minutes or until browned.

Add the mushroom mixture, red pepper, Tex-Mex seasoning blend and the mushroom seasoning blend. Cook for 5 minutes or until tender. Stir in the tomato paste; add the tomatoes. Simmer for 10 minutes or until thickened. Divide the lettuce evenly between four dinner plates. Top with the meat mixture, cheese, avocado, sour cream (if using) and cilantro.

Tip: For traditional tacos reduce the lettuce to 2 cups and serve with flour or corn tortillas.

Nutrition Facts Per Serving: Calories 222, Sodium 291mg, Protein 18g, Fat 11g, Carbohydrates 14g, Dietary Fibre 5g