1cupshredded cheddar (about 1/2 of an 8-oz. block)$1.25
1jalapeno, sliced into thin rings$0.30
1headiceberg lettuce, chopped into bite-sized pieces$1.79
Instructions
Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
Chop iceberg lettuce into bite-sized pieces.
Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
Top chopped lettuce with shredded cheese, prepped veggies and cooked ground beef. Toss all ingredients (except for crumbled tortilla chips) together.
Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**
*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn't have any fat to strain off at the end, which saved me a little prep time.**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you're ready for lunch.