Taco Salad Dinner - Serves 8 People

This is one of our favorite summer meals; actually we love this meal year-round but always prepare this for large groups in the summertime. It is simple to make and everyone enjoys helping with preparation as well as serving themselves a personalized taco salad adding all the ingredients they like. To enjoy on the VLCD, eliminate the beans.

You Will Need:

2 lbs lean ground meat (beef, chicken and/or turkey - 8% fat or less)

1 package Hains taco salad seasoning (or other brand)

2 packages of shredded Kraft extra sharp 2% cheddar cheese (you can also use light crumbled feta cheese)

2 cans vegetarian refried beans

3 heads Romaine lettuce, chopped

4 tomatoes, chopped

2 English cucumbers, chopped

1 bunch fresh cilantro, chopped

1 jicama, chopped

1 red onion, chopped

1 bunch green onions, chopped

1 container mild salsa (or other brand)

1 8 oz. container light sour cream (optional)

1 can chopped black olives (optional)

Salt and pepper

Steps to Prepare:

• Cook ground beef in large skillet with of the large onion. Cook thoroughly. Add the package of taco seasoning and some water and let simmer while other items are being prepared.
• In saucepan, put 2 cans of refried beans and add to 1 can of water mix thoroughly. Heat. Add some shredded cheese, about 1 cup. Let simmer.
• Chop all vegetables.

Assembly: To present dinner, place several dishes on the counter with all the ingredients in separate bowls for individual assembly.