Ingredients
- 1 lb lean ground beef, *if using animal protein
- taco seasoning
- 1 (15-oz) can reduced-sodium chili beans, not drained
- 2 heads romaine lettuce, chopped
- 1 pint grape tomatoes, halved
- 1 cup shredded cheddar cheese, 2%
- 1/2 cup reduced-fat sour cream/Greek Yogurt
Instructions
- Brown: in a large cast-iron skillet over medium-high heat, cook beef, breaking up into small pieces with a wooden spoon; season with black pepper. Add taco seasoning and 1/2 cup water (and up to another 1/2 cup of water. It all depends how much ‘sauce’ you want for your meat). Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. Remove from heat. *Optional – included if using. Otherwise, open your can of chili beans and do not drain as the liquid is for seasoning.
- Mix: in a large bowl add lettuce, chili beans, tomatoes, shredded cheese, and beef if using. Toss to combine. Top with cheese, pico de gallo and/or tomatoes, avocado and/or guacamole, and crumbled tortilla chips. Dollop with sour cream.
Notes
*I warm the chili beans and cheese up in the microwave and then add to my bowl to mix everything up.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner