This taco salad is made with taco meat, bell peppers, romaine lettuce, green onions, grape tomatoes, and a homemade avocado lime cilantro dressing.
Wash and dice the bell peppers. Set aside.
Chop the romaine hearts. Set aside.
Dice the green onions.
Chop the grape tomatoes. Put the chopped vegetables in a big salad bowl.
In a large skillet on medium heat, at the ground beef.
Cook the beef continuing to break up the clumps.
Add the taco mix and some water.
Cook taco meat covered for about 5 to 7 minutes.
The taco meat should have a thick sauce. Set aside to cool.
Add the ripe avocados, cilantro leaves, garlic (if using), lime juice, salt, and water to a blender.
Blend on high until the avocado lime dressing is fluffy.
Add the chopped veggies into a bowl. Top with ground taco meat, avocado lime dressing, and some tortilla chips.