Taco Salad With Crema

 

Ingredients

• 1 pound 90% ground beef
• 1 head iceberg lettuce, choppe
• 2 carrots, peeled and cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 2/3-1 cup Mexican crema or low-fat sour cream
• 3 tablespoons lime juice, divided
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• kosher salt and freshly ground pepper, to taste
• sharp cheddar cheese, grated, garnish

Directions
In a small bowl, whisk fresh lime juice into crema and refrigerate 15-20 minutes.
Brown your beef in a large skillet over medium-high heat and season with salt, pepper, chili powder, cumin and garlic powder.
Drain off excess oil and remove from heat.
Combine lettuce, carrots and bell pepper in a large serving bowl and toss together.
Add browned beef to the mix and drizzle lime crema on the top.
Garnish with cheddar cheese (optional) and serve immediately