Taco Salad

Meat/Bean:

1 lb extra lean ground beef (less than 10% fat)
1/2 tsp Spike
1 tsp olive oil
1 can black beans or kidney beans
1 T chile powder
1 tsp ground cumin
1/4 tsp ground Chipotle chile powder
2 cups water

Drain beans and rinse well. Brown beef; mash it. When meat is well browned, add beans, chile powder, cumin and chipotle chile powder with water. Let simmer until nearly all water has evaporated.

For Each Salad:

3 cups Romaine lettuce
3 T ranch dressing (use Hidden Valley mix combined with buttermilk and mayonnaise)
3/4 cup meat/bean mixture
1 cup diced tomato or cherry tomatoes
1/4 cup grated cheese (Mexican blend)*

Put cut up lettuce in large plastic bowl and toss with desired amount of dressing. Add slightly warm beef/bean mixture and diced tomatoes and gently toss. Arrange on serving plate and sprinkle with grated cheese.

*Kalyn says it's important to use lowfat beef and cheese. You could use light mayo in the ranch dressing.

We're having taco salad for dinner.