Beef Taco Salad

Ingredients

• Lean ground beef 4 oz
• Romaine lettuce 2 cups
• Black beans 1/2 cup
• Corn 1/4 cup
• Shredded cheddar cheese 1 oz
• Salsa 2 tbsp
• Olive oil 1 tbsp

Method

1. Prepare Ingredients. Wash and chop 2 cups of romaine lettuce into bite-sized pieces. Drain and rinse 1/2 cup of cooked black beans if canned. Measure out 1/4 cup of corn, 1 oz shredded cheddar cheese, 2 tablespoons of salsa, and 1 tablespoon of olive oil.
   Tip: Use fresh romaine for crispness and canned beans rinsed well to reduce sodium.
2. Cook the Ground Beef. Heat a non-stick skillet over medium heat. Add the 4 oz (112g) lean ground beef. Break it apart with a spatula and cook until browned and no longer pink, about 7-8 minutes. Drain any excess fat if necessary.
   Tip: Cook the beef evenly by stirring frequently and breaking it into small pieces.
3. Combine Salad Ingredients. In a large bowl, add the chopped romaine lettuce, cooked ground beef, black beans, and corn. Toss gently to combine all ingredients evenly.
   Tip: Toss gently to avoid bruising the lettuce leaves.
4. Add Cheese, Salsa, and Olive Oil. Sprinkle the shredded cheddar cheese over the salad. Drizzle 2 tablespoons of salsa and 1 tablespoon of olive oil on top. Toss lightly again to distribute the flavors.
   Tip: Add salsa and olive oil last to keep the salad fresh and flavorful.
5. Serve and Enjoy. Transfer the salad to a serving plate or bowl. Serve immediately to enjoy the fresh textures and flavors.
   Tip: Pair with a wedge of lime or a dollop of sour cream if desired.

Pro tips

• Use lean ground beef to reduce fat content while keeping protein high.
• Rinse canned black beans to reduce excess sodium and improve flavor.