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Serves:6
  • Recipe Courtesy of:
    Alberta Beef Producers

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 Salad  
 1.5 or 500 g  Extra lean ground beef
 2  Cloves of garlic, minced
 1  Medium onion, chopped

 Pinch

 1 tsp or 5 mL

 Salt

Chili powder

 2  Tomatoes, chopped
 1/2  Head of Iceburg lettuce, shredded
 3/4 c or 175 mL  Light cheddar cheese, shredded
 19 oz or 540 mL  Can of kidney beans, rinsed and drained
 Avocado Dressing  
 1  Ripe avocado
 1  Green onion
 1/4 c or 60 mL  Water
 2 tbsp or 30 mL  Lime juice
 2 tbsp or 30 mL  Sour cream
 1/4 tsp or 1 mL  Salt


Stir-fry beef with onion, garlic, chili powder and salt over medium high heat until beef is browned and completely cooked (about 8-10 minutes).  Drain, if necessary, and set aside.

For the dressing, mash the avocado with a potato masher until smooth.  Stir in green onion, water, lime juice, sour cream and salt. 

In a shallow 12 cup (3 L) glass bowl, layer tomatoes, then lettuce, followed by the cooked ground beef mixture, cheese and kidney beans.  Top with the prepared avocado dressing.  Garnish with grated cheddar cheese and green onion.