Jalapeno Ranch Taco Salad

Serves 4

Jalapeno Ranch Dressing

3/4 cup Greek yogurt

1/4 cup mayo

1 lime, juiced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried chives

1/2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp dried parsley

1/4 tsp dried dill

1 jalapeno, sliced (remove seeds if you're not into spice)

Handful of fresh cilantro

Salad

1 lb ground beef

1 packet of taco seasoning (or homemade)

2 thinly sliced green onions

1/4 can corn kernels, drained (or one ear of kernels, steamed)

1/2 pint cherry tomatoes, quartered

1 avocado, sliced

1-2 romaine hearts (depending on size), roughly chopped

1/2 cup cilantro leaves, roughly chopped

Handful tortilla chips, lightly crushed

1/2 cup low fat shredded cheddar cheese (optional)

Steps:

Brown 1 lb ground beef in a large skillet, drain fat. Add seasoning packet and follow remaining instructions on packet. If using homemade seasoning, add 2-3 tbsp of seasoning to the pan along with 1/3 cup water. Cook just until water has evaporated. Turn off the heat and set aside.

Blend 1 Greek yogurt, mayo, the juice of 1 lime, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried chives, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp tsp dried parsley, 1/4 tsp dried dill, 1 sliced jalapeno and 1 handful of fresh cilantro in a blender until smooth.

Assemble salad ingredients into bowls, drizzle dressing over the salads & top with crushed tortilla chips & shredded cheddar.