Taco Salad II

Ingredients

• 85 g Lean ground beef
• 1.5 tsp Cumin, ground (optional)
• 1 tsp Chili powder
• 1 cup Kidney or pinto beans, cooked
• 1 cup Lettuce, torn
• 1 piece(s) Onion diced
• 2 cup Tomatoes cut up
• 1 cup Can corn, drained
• 2 tbsp Cheddar cheese, shredded
• 2 piece(s) Light tortilla chips, broken
• 1/4 cup Yogurt, non-fat
• 1/4 cup Salsa, chunky

Instructions

1. Prepare dressing in mixing yogurt and salsa, then set aside.
2. Brown ground beef and drain any fat. Add beans, cumin, and chili powder and heat through.
3. Toss lettuce, tomatoes, onion, and cheese in large bowl.
4. Spoon on meat and bean mixture and top with broken tortilla chips.
5. Offer dressing on the side.
6. Refrigerate leftovers within two hours.

Storage and Meal Prep Tips