Yield: 6-8 servings

Ingredients:

Beef Mixture:
1 1/2lb (680g) extra-lean ground beef
1 cup chopped onions
1 large jalapeno pepper, seeded and minced
2 tbp minced garlic
1 tbsp chili powder
2 tsp ground cumin
2 cups quartered grape tomatoes
1/3 cup ketchup
1/4 tsp freshly ground black pepper

Salad:
12 cups torn romaine lettuce and iceberg lettuce
1 cup canned no-salt added whole-kernel corn, drained
1 cup canned no-salt added black beans, rinsed and drained
1/2 diced green bell pepper
1 cup packed shredded light old (sharp) cheddar cheese
1 cup quartered grape tomatoes
1/3 cup chopped green onions
1 small rip avocado, peeled and sliced (optional)
1 cup each light (5%) sour cream and medium salsa

Instructions:

1. Heat a large, non-stick skillet over medium-high heat. Add beef, onions, jalapeno pepper and garlic. Cook and stir until beef is no longer pink, breaking up any large pieces. Add chili powder and cumin. Cook 1 more minute. Add grape tomatoes, ketchup, salt and pepper. Cook and stir for 2 more minutes. Remove skillet from heat and set aside.
2. To assemble salad, spread lettuce over bottom of a serving plate. Top with beef mixture, followed by corn, beans, green pepper, cheese, tomatoes, green onion and avocado slices (if using) in that order. Top with sour cream and salsa just before serving.

Source: The Loonyspoons Collection Cookbook by Janet & Greta Podleski

Nutrition Facts:

Serving: 1 serving