Taco Salad

I'm in love with this taco salad. It turned out so much better than I thought it would. (yes, I'm admitting I have no idea what I'm doing and just making things up as I go along.)I went for healthy version of taco salad , meaning no fried tortillas, but with a kick. The yogurt dressing was the perfect punch for this salad.

I was told by my niece when I asked her if she would eat taco salad that she 'can only eat it if I make it good.' Touche child, touche. Well, she ate it so I'll let that speak for itself. I do suggest not adding the yogurt sauce to a child's plate until they try it though. Some kids can't handle the awesome deliciousness.


Taco Salad

Servings: Enough for 4 people

1 pound hamburger meat

1 tsp cumin

2 tsp creole

1/2 tsp salt

1 can black beans, drained

3 slices jicama, chopped

1 cup cabbage, chopped

2 cup romaine lettuce, chopped

1/2 pint grape tomatoes, halved

2 limes

Yogurt dressing

3/4 cup non-fat plain Greek yogurt

1 tsp paprika

2 tsp creole

2 good shakes of hot sauce

Brown the hamburger meat with creole, salt, cumin until done. Drain grease and put meat back into the pan. Squeeze the juice of one lime and stir. Toss your cabbage, lettuce, beans, jicama, tomatoes, and meat together. In a small bowl, mix the yogurt with creole, hot sauce, and paprika. Add about two tablespoons to each plate and mix or to taste. Grab a fork and dig in!