A Little Late, but Here's To Earth Day with this Tex-Mex Salad

Having just got back from Mexico, I thought it only appropriate to express my appreciation for Mexican culture with one of my favorite quick-fix dinner recipes: Tex-Mex Salad. My variation is chockfull of vegetables (of course), and I like to make my own taco seasoning that has very little salt.

The Mexican culture stresses the importance of family. Growing up, I had dinner at the dinner table with my family every night. You would think that we would have run out of things to talk about, but to this day, we battle over who gets to speak next. So, let us honor family and the Mexican culture with this very delicious dish!

 Tex-Mex Salad (4 entrée salads)

Ingredients:

• 1 Taco seasoning
• ½ cup water
• ½ lb lean ground sirloin
• 2 romaine hearts (lettuce), chopped
• 1 green pepper, chopped
• 1 onion, chopped
• ¾ cup radishes, chopped
• ¾ cup carrots, chopped
• 1 cup super -sweet corn
• 1 avocado, peeled and diced
• ½ cup reduced-fat cheese
• Sprinkle of crushed whole grain tortilla chips, if desired

Directions:

1. In a medium skillet, cook meat until browned. Drain access fat, if any.
2. Add taco seasoning and water. Simmer about 10 minutes or until water is absorbed.
3. Meanwhile, chop vegetables.
4. Divide lettuce evenly between four plates. Top lettuce with remaining vegetables, divided evenly between plates.
5. Add cheese and a sprinkle of whole-grain tortilla chips, if desired.

Taco Seasoning

Ingredients:

• 1 Tbsp chili powder
• ¼ tsp garlic powder
• ½ tsp crushed red pepper
• ¼ tsp dried oregano
• ½ tsp paprika
• 1 ½ tsp cumin
• ½ tsp black pepper
• 1 dash salt

Directions: In a small bowl, mix spices together.