Taco Salad

Better than a taco! For quick assembly, have all the ingredients chopped and ready to go.

1 PREP 30 minutes   COOK 20 minutes   MAKES 6 main-dish servings

2 teaspoons vegetable oil

1 medium onion, chopped

1 garlic clove, finely chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1 pound ground beef chuck

1 can (8 ounces) tomato sauce

1 head iceberg lettuce, cut into

quarters, cored, and very

thinly sliced

1 large ripe tomato (10 ounces),

finely chopped

1 ripe avocado, peeled, pitted, and

chopped

4 ounces sharp Cheddar cheese,

shredded (1 cup)

3 tablespoons sour cream

1 cup loosely packed small cilantro

leaves

½ bag (5 ounces) tortilla chips

1. In 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, chili powder, and cumin and cook 30 seconds. Add ground beef, stirring to break up lumps with side of spoon; cook until no longer pink, about 5 minutes. Stir in tomato sauce and cook 5 minutes longer.

2. Divide lettuce among dinner plates. Spoon warm beef mixture on top of lettuce. Sprinkle with tomato, avocado, and Cheddar. Top each with some sour cream; sprinkle with cilantro. Tuck tortilla chips around edge of each plate.

EACH SERVING About 506 calories | 22 g protein | 21 g carbohydrate | 38 g total fat (15 g saturated) | 87 mg cholesterol | 504 mg sodium.

GH Test Kitchen Tip

For a heartier dish, add drained canned beans or corn to the beef mixture.