Taco salad
Taco salad
460 cals, 26p, 6c, 33f (per meal)
  • 1/2 tbsp (3g)
  • 8 cherry tomatoes (136g)
  • 4 tbsp, shredded (28g)
  • 1/4 small (18g)
  • 1 avocado(s) (201g)
  • 2 hearts (1000g)
  • 1 lbs (454g)
  • 1
    Heat a skillet over medium heat. Add in the ground beef and crumble it using a spoon.
    2
    Add in the cumin and salt/pepper to taste. Cook until browned and done.
    3
    Meanwhile, chop/slice the lettuce, avocado, onion, and tomatoes.
    4
    Assemble bowl with all ingredients.
    5
    Serve.
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