Beef up your bowls with this Taco Salad! Loads of avocado salsa, cheddar cheese and a creamy lime dressing will fill you up, without the starch.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Cheddar Cheese, shredded(ContainsMilk/Lait)
Before starting, wash and dry all produce.Heat Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, pit, then cut avocado into 1/2-inch pieces. Add avocado to a medium bowl. Squeeze a lime wedge or two over avocado, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add Mexican Seasoning and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Remove pan from heat. Season with salt and pepper, then stir to combine.
While beef cooks, add tomatoes, peppers, half the green onions and 1/2 tbsp oil (dbl for 4 ppl) to the medium bowl with avocados. Season with salt and pepper, then stir to combine.
Add sour cream, lime zest, half the lime juice and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Add remaining lime juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat.
Divide spring mix between bowls. Top with beef and avocado salsa. Drizzle creamy lime dressing over top, then sprinkle with cheddar and remaining green onions.