Taco Salad with Fried Eggs (Amy)

Ingredients

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Ground beef

  70% lean meat / 30% fat, patty, cooked, pan-broiled

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lime juice

  Raw

  1 tbsp or 15g

Directions

1. Heat a skillet over medium heat. Add the ground beef and cook until no longer pink. Add the chili powder and season with salt and pepper. Drain. Combine half the lettuce, tomatoes, and salsa on a plate. Drizzle with the lime juice and top with half the ground beef. Reheat the skillet and add the olive oil. Add one egg and fry to your liking. Add it to the salad. Refrigerate remaining beef and vegetables for another salad and simply cook the second egg when ready to serve.