Taco Salad Bowl

Ingredients

• Ground beef

  80% lean meat / 20% fat, crumbles, cooked, pan-browned

  16 oz or 454g

• Dry taco seasoning mix

  Campbell soup company, pace

  3 tbsp or 8g

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

• Fancy Shredded Colby and Monterey Jack Cheese

  Great Value

  4 oz or 113g

• Iceberg Lettuce

  Freshdirect

  4 cup chopped or 220g

Directions

1. Follow directions on quinoa package to cook. Use a rice cooker to make it easy! Cook ground beef over medium heat until well cooked into crumbles. Drain excess fat.
2. Return to pan and add 3tbsp taco seasoning. Add 1/2 water and mix well. Cook over medium-low heat until water has evaporated and you have a moist meat mix left, about 10 minutes. Remove from heat.
3. Meanwhile slice avocado or mash and sprinkle with a pinch of salt. Shred lettuce and measure out salsa and cheese for toppings.
4. To compose bowls, layer 1/2 cup shredded lettuce, 1/4 cup cooked quinoa, 1/2 cup of beef mix. Top with 1/4 cup salsa, 2 tbsp avocado and a pinch of cheese.

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