- 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.