The Main Dish
Today's featured meal idea is taco salad.  For this recipe you can use lean ground beef or lean ground turkey.  You can also mix-up the toppings, and add what you prefer most.  I personally prefer to skip the sour cream and cheese, and instead load my salad with lots of fresh vegetables.  In the end, no matter how you slice it, you'll end up with a delicious dinner for two. 

Taco Salad
Total Time: 26 minutes
Prep: 10 minutes
Cook: 16 minutes

What you'll need 
1/2 pound lean ground beef or lean ground turkey
1/4 onion, diced
1/2 bell pepper (any color), diced 
1/2 zucchini, diced 
8 ounces yellow corn, drained
1/2 taco seasoning packet
1/4 cup water
1/3 cucumber, sliced
1 tomato, diced
1 avocado, diced
lettuce (your choice)
tortilla chips, crushed

For the dressing
2 tablespoons ranch dressing
2 teaspoons taco seasoning

Directions
1. In a medium skillet, add lean ground beef, onion and bell pepper.  Cook over medium heat until meat is cooked through, about 10 minutes.
2. Once meat is cooked and crumbled, add taco seasoning, water and zucchini.  Mix well.   Let simmer until water is absorbed, about 5 minutes.

3. Stir in corn.  Let simmer for 1 minute. 
4. Top lettuce with tomato, avocado, meat mixture and crushed tortilla chips.

5. In a small mixing bowl, combine ranch dressing and taco seasoning to create dressing.  Mix well.

6. Drizzle salad with dressing as desired.  Toss well.  Serve and enjoy!