Tasty Taco Salad

Ingredients

• 12 oz (375 g) extra lean or lean ground beef
• 1 cup (250 ml) pre-shredded carrots
• 2 cloves garlic, minced
• 1 can (19 oz/540 ml) kidney or black beans, drained and rinsed
• 1/2 cup (125 ml) prepared tomato salsa
• 1 tbsp (15 ml) chili powder
• 1 tsp (5 ml) dried oregano
• 1/4 tsp (1 ml) each, salt and pepper
• 1 cup (250 ml) shredded Canadian Monterey Jack or Cheddar cheese, divided
• 4 oz (125 g) baked corn tortilla chips
• 2 cups (500 ml) bagged torn romaine lettuce
• 1 cup (250 ml) grape tomatoes, halved
• Light sour cream

Instructions

1. Heat a large nonstick skillet over medium-high heat. Add ground beef, carrots and garlic, cook breaking up beef with a spoon, for about 7 min or until no longer pink; drain off any fat. Stir in beans, salsa, chili powder, oregano, salt and pepper and cook for 1 min or until beans are warmed. Remove from heat and stir in half of the shredded Canadian Monterey Jack cheese.
2. Meanwhile, divide baked tortilla chips and romaine lettuce among each serving plate. Top with beef and bean mixture and sprinkle with halved grape tomatoes and remaining cheese. Dollop with sour cream.
3. Serves 4

Notes