Easy Taco Salad

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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1 lbs 93/7 Ground Beef
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  2 tsp Garlic
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  2 Tomato(246g)
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  1 Taco Seasoning, Packet (E.G. Old El Paso)(28g)

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

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  0.3 cup 1/4 cup water
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  1 Lettuce, Romaine(340g)
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  1 Tomato, Cherry(17g)
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  3 oz Mozzarella Cheese

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

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  1 Avocado(150g)
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  4 tbsp Greek Yogurt (2%)
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  1 tbsp Lemon Juice, Fresh
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  salt to season

Instructions

1. 1Dice the onion and bell pepper into bite-sized pieces, mince the fresh garlic, chop the tomato, and measure out the 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 translucent and softened.
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 beef mixture, pour in the water, and stir to combine.
5. 5Simmer the beef mixture over medium heat for 5 minutes, stirring occasionally, until the sauce thickens slightly and the seasoning is fully incorporated.
6. 6While the beef simmers, tear the romaine lettuce into bite-sized pieces and halve the cherry tomatoes. Divide the lettuce evenly into 4 airtight containers, then top each with an equal portion of the cherry tomatoes and shredded mozzarella.
7. 7Mash the avocado with the Greek yogurt, lemon juice, and a pinch of salt in a small bowl until creamy and well combined.
8. 8Divide the hot taco meat evenly among the 4 containers while still warm, top each with an equal portion of the avocado-yogurt mixture, seal, and refrigerate until ready to serve.