Taco Salad

1  lb.		96% lean ground beef
1  teaspoon		olive oil
15  ounces		black beans (no salt added)
1  tablespoon		chile powder
1  teaspoon		ground cumin
2  cups		water
1		avocado
3  cups		romaine lettuce
12  tablespoons		ranch dressing [recipe]
25		grape tomatoes
1  cup		shredded cheddar cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Taco Salad ingredients. The serving size for any ingredient in Taco Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Dump can of black beans into a colander in the sink, then rinse with cold water until no more foam appears. (This removes some of the undigestible carbohydrates that can make beans hard to digest.) Let drain while you cook meat.

Heat olive oil in large heavy frying pan, then add ground beef, breaking apart with your fingers. Cook beef over medium high heat until well browned, breaking apart with metal turner as it cooks. When beef is browned, add beans, chile powder, cumin, Chipotle chile powder, and water and simmer until nearly all water is evaporated. Let cool slightly before using on salad. (This can be made ahead and frozen. To use after freezing, thaw and then reheat for a couple of minutes in a microwave.)

To assemble salad, put 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.
- See more at: http://www.kalynskitchen.com/2008/03/sometimes-all-you-need-is-perfect.html#sthash.whwAN5jz.dpuf