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Serves:

Recipe Courtesy of:
Alberta Beef Producers

Print This

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.

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