Easy Taco Salad

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  Yellow Onion
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  Bell Pepper
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  93/7 Ground Beef(454g)
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  Garlic(10g)
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  Tomato
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  Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  1/4 cup water
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  Lettuce, Romaine
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  Tomato, Cherry
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  Mozzarella Cheese(85g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Avocado
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  Greek Yogurt (2%)(60g)
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  Lemon Juice, Fresh(15g)
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  salt to season

Instructions

1. 1Dice the onion and bell pepper into bite-sized pieces. Mince the fresh garlic and chop the tomato. Measure out water according to the taco seasoning packet instructions.
2. 2Heat a large skillet over medium-high heat. Add the onion and bell pepper, cook 4–5 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the ground beef to the skillet, breaking it apart with a spoon as it cooks over medium-high heat for 5–7 minutes, until no longer pink and lightly browned. Drain excess fat if needed.
4. 4Stir in the minced garlic and chopped tomato, cook 2–3 minutes over medium heat until the tomato begins to soften. Sprinkle the taco seasoning packet over the meat, pour in the measured water, and stir to combine.
5. 5Simmer the beef mixture over medium heat for 5 minutes, stirring occasionally, until the seasoning is fully incorporated and the sauce slightly thickens.
6. 6While the beef simmers, tear the romaine lettuce into bite-sized pieces and halve the cherry tomatoes. Divide the lettuce evenly among 4 serving bowls or airtight containers. Top each with an equal portion of the cherry tomatoes and shredded mozzarella.
7. 7Mash the avocado with the Greek yogurt, lemon juice, minced garlic, and a pinch of salt in a small bowl until creamy and well combined.
8. 8Divide the hot taco meat evenly among the 4 bowls while still warm, top each with an equal portion of the avocado-yogurt mixture, and serve immediately.