I used Dr. Oz’s 10 super foods to create this “eat clean” nutritious green bean casserole dish for Natural Health magazine’s Thanksgiving feature. Pumpkin seeds are the superfood in this dish. Although green bean casserole has always been popular in our family, I am aware that it is loved and despised by different groups of individuals. For myself, mushroom soup poured over green beans was never something I was especially fond of, even before I became passionate about eating and cooking healthfully. Pumpkin seeds whole make a good garnish.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef
- 1 teaspoon taco seasoning
- 3 cups chopped romaine lettuce
- 1 avocado – peeled, pitted, and cubed
- ½ cup cherry tomato halves
- 2 tablespoons chopped green onions
- 2 tablespoons salsa
- ¼ cup sour cream
- 1 tablespoon cilantro leaves
Instructions
- Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
- Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 9 g |
| Protein | 23 g |
| Saturated Fat | 14 g |
| Sodium | 303 mg |
| Sugars | 2 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
The best salad!
Quick and easy for a light lunch.
Perfect as written! I did use red onion because I didn’t realize my green had gone bad. It added nice color so it was a happy accident.