Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup thousand island dressing
- 1 lb ground beef
- 2/3 cup water
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper (cayenne)
- 1 (15 ounces) can kidney beans, drained
- 1 head lettuce, torn into bite-size pieces (10 c.)
- 1 cup shredded cheddar cheese (4 oz.)
- 2/3 cup sliced ripe olives
- 2 medium tomatoes, coarsely chopped (1 1/2 c.)
- 1 medium avocado, thinly sliced
- 1/2 cup sour cream (approximately)
- 1 medium onion, chopped (1/2 cup)
- =
Directions
Prepare Thousand Island dressing if you are making it from scratch.
Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown; drain.
Stir in water, chili powder, salt, garlic powder, red pepper, and beans.
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes, stirring occasionally.
Cool 10 minutes.
Mix lettuce, cheese, olives, tomatoes, and onion in a large bowl.
Toss with Thousand Island dressing.
Add beef mixture and toss.
Divide on serving plates.
Garnish with avocado and a dollop of sour cream.
Serve immediately.
Cover and refrigerate any remaining salad.