This is a quick and easy weekday dinner that is very popular with my children. We serve this meal “buffet style,” and they love having the control of choosing which toppings make it onto their salad. I love that they’re getting (and enjoying) lots of veggies. I would normally include a bowl of corn as one of the toppings, because I love that extra little burst of sweetness, but we didn’t have any corn in the house when I decided to make this, and I didn’t realize it until a few minutes before putting dinner on the table.
- 2 avocados, skin and pits removed and flesh mashed with the back of a fork
- 1/2 C sour cream (we like to use reduced fat)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 plus 2 Tbs salsa (not black bean)
- Juice of 2 small limes
- 1 lb hamburger
- 1 envelope taco seasoning
- 1 can petite diced tomatoes, drained, with juice reserved
- 1 can beans (black or pinto) drained and rinsed
- 6 cups chopped romaine
- 2 large tomatoes, chopped
- 1 can corn, drained
- Tortilla chips
- Shredded cheese
Combine the avocados, sour cream, chili powder, cumin, garlic powder, lime juice, and salsa in a medium bowl.
Brown hamburger, drain, and return to skillet. Add one packet of taco seasoning. Combine the reserved tomato juice with enough water to achieve the amount of liquid listed in the taco seasoning instructions (generally 3/4 cups of total liquid). Add the diced tomatoes, and simmer for 5 minutes. Add the beans to the skillet.
Place the remaining toppings (tomatoes, corn, tortilla chips, and cheese) in individual bowls. Assemble salads with the romaine, meat mixture, individual toppings, and avocado/salsa dressing.