Taco Salad



  • 1 lb. lean ground meat
  • 1 red onion, sliced
  • 1 can whole, pitted black olives
  • cherry tomatoes
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sliced jalapenos
  • 1 tbs. sour cream
  • 1 tsp. ground cumin
  • 3 tbs. taco or Mexican seasoning
  • bed or romaine salad mix


    In a skillet over medium-high heat, cook meat until juices run clear (About 5 minutes). Add seasoning. On a plate, cover with romaine lettuce, black olives. Top with 3 tbs. meat mixture. Top with sour cream and sliced jalapenos. Serve with chips and salsa.

    Tip of the Week:Add fresh avocado if desired. To keep avocado from turning brown, sprinkle with lemon juice. This helps it stay fresh.
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